"For Whom the Bell Moles | Crafted Pour"

"One of my favorite things to do is acid-adjust different juices to replace citrus in a cocktail and it’s been so long since I’ve done it. Honestly, this was one of my top flavor profiles ever, the bell pepper brought up to at least lemon sourness but still retaining that vegetal sweetness. I paired the bell pepper with Mezcal Vago Elote, a corn forward vegetal Mezcal, and with chocolate spice notes of the Ancho Reyes to bridge the gap between the botanicals of the gin and the strawberry syrup, this is a really fun flavor combo with just the right touches to keep it rolling from front to back. I’m impressed with myself for hitting this perfectly first try. If you haven’t expirimented with acid adjusting other juices yet, you should definitely grab some citric acid (and maybe malic) and start because building complexity in sours off of unexpected sour notes is so much fun! ", "undefined", "For Whom the Bell Moles",

"Ingredients"

For Whom the Bell Moles By , May 8, 2009 One of my favorite things to do is acid-adjust different juices to replace citrus in a cocktail and it’s been so long since I’ve done it. Honestly, this was one of my top flavor profiles ever, the bell pepper brought up to at least lemon sourness but still retaining that vegetal sweetness. I paired the bell pepper with Mezcal Vago Elote, a corn forward vegetal Mezcal, and with chocolate spice notes of the Ancho Reyes to bridge the gap between the botanicals of the gin and the strawberry syrup, this is a really fun flavor combo with just the right touches to keep it rolling from front to back. I’m impressed with myself for hitting this perfectly first try. If you haven’t expirimented with acid adjusting other juices yet, you should definitely grab some citric acid (and maybe malic) and start because building complexity in sours off of unexpected sour notes is so much fun! One of my favorite things to do is acid-adjust different juices to replace citrus in a cocktail and it’s been so long since I’ve done it. Honestly, this was one of my top flavor profiles ever, the bell pepper brought up to at least lemon sourness but still retaining that vegetal sweetness. I paired the bell pepper with Mezcal Vago Elote, a corn forward vegetal Mezcal, and with chocolate spice notes of the Ancho Reyes to bridge the gap between the botanicals of the gin and the strawberry syrup, this is a really fun flavor combo with just the right touches to keep it rolling from front to back. I’m impressed with myself for hitting this perfectly first try. If you haven’t expirimented with acid adjusting other juices yet, you should definitely grab some citric acid (and maybe malic) and start because building complexity in sours off of unexpected sour notes is so much fun! Ingredients: - Tanqueray TEN Gin - Mezcal Vago Elote Instructions: Add all ingredients to a shaker tin with ice and shake well. Double strain into a rocks glass over a clear cube. Garnish with a slice of bell pepper. Originals,Signatures,Refreshing,Bitters,Chocolate,Gin,Sours,Shaken,Mezcal,Tropical