“This is a healthy, innovative summer libation,” Alex Ott, mixologist at the new Manhattan hot spot Parker & Quinn, says of The Bell Boy cocktail. “It’s excellent for food pairing as a pre-steak aperitif, or as a complimentary concoction for poultry, fish, skewers or raw bar.”
It’s no accident that the drink works well with so many dishes—Ott’s engineered it just so. “The interaction of botanicals with yellow bell pepper creates a unique fragrant and floral freshness, accompanied with zesty citrus and sweet agave,” he says. “This cocktail balances out perfectly on your palate and makes you scream for more.”
The Bell Boy
1.5 oz Plymouth Gin
2.25 oz Yellow bell pepper juice (to prepare bell pepper juice, blend 1 whole pepper with 1 quart of water and strain through a fine kitchen strainer)
1/2 oz agave nectar
1/4 oz fresh lemon juice
1/4 teaspoon of freshly ground pink peppercorn
Garnish with a piece of yellow pepper.
