Well, I think my version is pretty close! Just went to Manifesto the other day!
]]>Thanks, Gavin! I am giving myself a little pat on the back for getting so close to Ryan’s original recipe. :) Can’t wait to have another this summer!
]]>A friend of mine referred me to this blog when I was telling him about having the Beautiful Red Bell made Ryan Mabee (I think that’s how he spells his name) before he opened Manifesto. He was a sort of visiting bartender at the American and he made me one of these on one of the hottest days of that year in Kansas City. I loved it so much I (nicely) demanded the recipe, which he generously shared. Yours is really close and congratulations for figuring it out.
Here it is as he gave it to me. I can’t wait to do a side-by-side with yours this summer.
2 oz gin (the recipe calls for Hendrick’s, which is my favorite gin and which I use)
1 oz simple syrup
3/4 oz FRESH lime juice
2 thin slices red bell pepper
2 mint leaves
In a mixing glass, muddle the red bell pepper in the simple syrup and the lime juice. Add mint, gin and ice. Shake vigorously (mine was so well-shaken that there were bits of mint floating in the glass. I wonder if he might have also muddled the mint, in fact, but that’s not what he wrote down.). Strain into a chilled martini glass and garnish with a slice of red bell pepper.
]]>Jake, glad to hear it! I’m intrigued by the rum idea.
]]>Mint sounds interesting! I’m growing some on my porch now, I’ll have to give it a try. I think I tried it once with jarred roasted red peppers and preferred it with raw, but I’m sure freshly roasted would be a different story.
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