4 cl Gin
4 cl Dolin Dry Vermouth
1 cl Fino Sherry
5 Drops Saline Solution
Some Pimenta de Cheiro
Method: All the liquid ingredients are mixed with the pimenta de cheiro, a local aromatic chili pepper, bright green and with no spiciness—just the full aroma of green pepper and a hearty touch. 70 grams of pimento de cheiro per liter of batched mixture. Put mixture in a vacuum-sealed bag and cook at 52.5 °C for 90 minutes. Stirred.
Glassware: Coupe
Garnish: Piece of Pimenta de Cheiro
Subrecipe for the Saline Solution
The saline solution is made by dissolving 60 grams of sea salt into 50milliliters of spring water.
Image: ©Ricardo d’Angelo
No Comments