Virgo’s Groove

Green Bell Pepper-Infused Sotol, Mezcal, Lime Juice, Gentian Liqueur, Velvet Falernum, Basil-Bay Leaf Syrup, Salt

Bartender Erin Ashford of Holiday | Austin, TX

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Adapted by StarChefs | october 2023

INGREDIENTS

Green Bell Pepper-Infused Sotol:
Yield: 1 liter
1 liter Desert Door sotol
350 grams sliced green bell pepper

Basil-Bay Leaf Syrup:
Yield: 1 quart
24 ounces demerara sugar
28 grams basil leaves
14 grams bay leaves

Saline Solution:
Yield: 1 quart
18 grams coarse salt

To Assemble and Serve:
¾ ounce lime juice
½ ounce Amaras Verde mezcal
½ ounce Salers gentian liqueur
¼ ounce Velvet Falernum
Shaved bell pepper

METHOD

For the Green Bell Pepper-Infused Sotol:
In a Cambro, combine sotol and bell peppers. Using an immersion blender, blend mixture until peppers are minced. Let infuse 4 hours at room temperature. Strain, bottle, and refrigerate.

For the Basil-Bay Leaf Syrup:
In a saucepan over medium heat, add sugar and 12 ounces water. Bring to a simmer, stirring occasionally. Continue to cook until sugar has dissolved. Remove from heat and sit in basil and bay leaves. Let steep 30 minutes at room temperature. Strain, bottle, and refrigerate.

For the Saline Solution:
In a mixing bowl, combine salt and 900 grams water. Stir to dissolve salt. Transfer to an airtight container and store at room temperature.

To Assemble and Serve:
In a shaker with ice, combine lime juice, mezcal, liqueurs, 1½ ounces Green Bell Pepper-Infused Sotol, ¾ ounce Basil-Bay Leaf Syrup, and 2 millimeters Saline Solution. Shake and strain into a rocks glass filled with ice. Garnish with shaved bell pepper.

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