Dove Dispatch

Meaghan Dorman, Dear Irving | New York City

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.”


Serving: 1

  • 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)

  1. Combine all ingredients except soda and chili salt in shaking tin.
  2. Shake and strain over ice into Collins glass rimmed with chili salt.
  3. Top with soda.
Editor's Note

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.