50ml Scottish Leader Signature
50ml red pepper purée
15ml chocolate syrup
20ml tea-infused vermouth
Dash of Toscello ginger bitters
Slice of red pepper to garnish
Red pepper purée: Roast two large red peppers until the skins turn black. Set aside to cool, and then scrape or pull the black skin off. Cut the peppers into chunks and add to a blender or food processor. Add 50ml fresh cream, 50ml fresh lemon juice, 1cm fresh chilli, 100ml medium cream sherry, as well as salt and pepper to taste. Blend until smooth and then strain. Set aside.
Chocolate syrup: Add 2 pieces of 100% cocoa paste to 1 cup of white sugar and 1.5 cups of water to a pot. Stir and bring to the boil. Simmer for 10 minutes, then strain the mixture into a suitably sized container and store in the fridge.
Tea-infused vermouth: Pour 500ml red vermouth (Martini or Cinzano) into a sealable jar or container. Add 1 tablespoon of Lapsang Souchong tea and seal the jar or container. Let it steep for 2 days.
Preparing the cocktail, using the roll/throw method
Add all the ingredients to a cocktail shaker filled with ice. Take another empty shaker and roll/pour the mixture from one shaker to the next and repeat a few times. Strain and pour the cocktail into a round tumbler or hollow red pepper to serve. Garnish with a slice of red pepper.