Drink DuJour : The Red Pepper Daisy

by Natasha Wolff | January 3, 2014 1:11 pm

Forget the celery. Cocktails featuring a range of veggies as garnish or even a main ingredient are gaining popularity. Case in point: The Red Pepper Daisy, one of the signature cocktails on the new dining menu at Manhattan-based taqueria and tequilleria Teqa[1] unveiled last month by Executive Chef Steve Cruz. The concoction combines bright red bell peppers with organic agave nectar and Cazadores tequila for an eye-catching drink that is delicious—and a tad healthier, too.

For a garden-fresh cocktail that won’t break your 2014 health goals on the first weekend of the new year, here’s how to make the Red Pepper Daisy yourself.


Red Pepper Daisy

1.5 oz Cazadores Blanco tequila
3/4 oz agave nectar
3/4 oz lime juice
5 pieces of bell pepper

Muddle pieces of bell pepper, combine in a shaker with remaining ingredients. Strain over fresh ice and garnish with a red pepper ring.



The Coco[2]
Bourbon Milk and Cookies[3]
Truffled Apple-Teani[4]

  1. Teqa: http://www.teqanyc.com/
  2. The Coco: http://dujour.com/article/new-years-eve-cocktail-recipe
  3. Bourbon Milk and Cookies: http://dujour.com/article/bourbon-milk-cookies-cocktail-recipe
  4. Truffled Apple-Teani: http://dujour.com/article/truffle-cocktail-recipe

Source URL: https://dujour.com/life/red-bell-pepper-cocktail-recipe/