Flying Peppa by Olivier Jacobs, Cafe Theatre,Gent,Belgium
This is one of 2011’s 101 Best New Cocktails.
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Adapted from a recipe by Olivier Jacobs, Cafe Theatre,Gent,Belgium.
“This is actually a variation (as you probably will have noticed) on the Aviation, where the pepper works really well with the crème de violette. Depending on the crème de violette you use, you can change the proportions, violette can have an overwhelming taste if used too vigorously. As for the maraschino, I prefer using Maraska, it hasn’t got the strong taste like the Luxardo but that’s just what makes it work so good in this drink, not overwhelming but more working together. Enjoy!” Olivier Jacobs.
1/4 yellow bell pepper
50 ml (1.65 oz) Tanqueray No. TEN gin (Geranium works really nice as well)
20 ml (.66 oz) Maraska maraschino liqueur
15 ml (.5 oz) crème de violette
20 ml (.66 oz) fresh lemon juice
1 nice cherry, as garnish (please don’t use the cheap maraschino ones)
Muddle the pepper in a mixing glass. Add ice and the remaining ingredients. Shake vigorously (I love this word) and double-strain into a chilled cocktail glass. Add the garnish, smile, and don’t let it have the time to get warm.
gaz sez: I admit that I used Luxardo maraschino when I tested this one, and I used Crème Yvette for the violette, too, but the drink turned out to be fabulous, and I just loved the way in which the pepper added an extra dimension to the drink without detracting too very much from the other ingredients.