Are you a Discerning Drinker?
Join thousands of like-minded professionals and cocktail enthusiasts, receive our weekly newsletters and see pages produced by our community for fellow Discerning Drinkers.
This is a community recipe contributed by Alex Koehl.
Community recipes are not tested or verified by Difford’s Guide.
Published on 28th of February 2024
Serve in a Double old-fashioned
| 30 ml | Green bell pepper juice |
| 22.5 ml | Ancho Reyes Verde chili liqueur |
| 22.5 ml | Lime juice (freshly squeezed) |
| 15 ml | Velvet Falernum |
| 15 ml | Jalapeño brine from pickled jalapeños |
| 50 ml | Hayman's London Dry Gin |
You are trying to view a community recipe, only available to Difford’s Guide members.
To view this recipe in full please log in.
How to make red, yellow, orange or green bell pepper
It is possible to juice a bell pepper in a blender if you add a little water, but these peppers are better juiced with a juice extractor – either centrifugal...
20 best Summer cocktails
When it comes to cocktails, summer screams "Sex on the Beach", or at least fruit-forward rather than spirit-forward, more refreshing cocktails, but not...
20 best/most rated Martinis
There are 1,000s of cocktails with "Martini" in their name on Difford's Guide, and the majority are not actually true Martinis, at least going by the Oxford...
20 best Amaretto cocktails
The bittersweet almond and vanilla flavour of amaretto mixes brilliantly with dark spirits – particularly whiskey but this versatile liqueur also mixes...