In the Dove Dispatch, Meaghan Dorman mixes together Campari, tequila and a splash of grapefruit juice, plus bell pepper simple syrup for earthiness, then tops it all with housemade chili salt for a touch of heat. “Green, vegetal flavors combined with a hint of spice accomplishes this well,” she says, referring to the “savory and strong” call. “[These drinks] should still be bright and enjoyable, but with that extra subtle layer.”
- 1 ounce grapefruit juice
- 3/4 ounce red bell pepper simple syrup (see Editor's Note)
- 1/2 ounce Campari
- 1 1/2 ounces tequila
- soda, to top
Garnish: chili salt rim (sea salt, smoked paprika, chili flakes and lime zest)
- Combine all ingredients except soda and chili salt in shaking tin.
- Shake and strain over ice into Collins glass rimmed with chili salt.
- Top with soda.
Red Bell Pepper Simple Syrup:
1 red bell pepper, chopped and de-seeded
8 ounces water
3/4 cup sugar
Combine all ingredients in blender and blend on low for about 30 seconds. Let sit overnight, then strain out the pepper.