ADVANCED MIXOLOGY
FOOD KNOW-HOW
Shishito Pepper The popularity of savory cocktails is rising as consumers move away from all things sugar. Bartenders have wholeheartedly accepted this trend and are experimenting with savory ingredients like the shishito pepper. These green peppers have found their way into the cocktail world and are here to stay. Noah Robbins, CEO of Ark Foods, has been dubbed the Shishito Pepper Baron of New York. Experimenting with ways to include this mild pepper in cocktails, Robbins finds that it pairs nicely with gin, tequila, and mezcal. Its spice level can be sneaky, as one in every ten peppers brings the heat, so be cautious when mixing. Shishito pepper's thin walls also allow it to be adaptable and absorb the flavor of any added ingredient. Robbins says, “For savory cocktail lovers, the addition of muddled shishitos brings a fresh, gardengrown taste to happy hour.” One of the best ways to prepare these peppers is by simply blistering them on the stovetop. Robbins adds, “It's always a winner as a show-stopping garnish.”
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CHILLED MAGAZINE
Grilled Shishito Pepper Margarita INGREDIENTS
3 oz. reposado tequila 1 ½ oz. Cointreau or Triple Sec 1 lime, cut into pieces 3 roasted shishito pepper PREPARATION
Muddle lime pieces and two shishito peppers (caps removed) in the bottom of a cocktail shaker. Release all the juices and oils. Add ingredients and fill the shaker with ice. Shake vigorously. Strain into chilled Margarita glass and float a shishito pepper on top.
