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When dining at Salazar, my go to seating is at the bar. Why? Because I love mixologist and barkeep Steven Clement’s beautiful smile, wonderful energy and fabulous personality.
It doesn’t hurt that I also get a front row seat to watching him mix up all kinds of gorgeous cocktails, like this one, The Pedro Piper.
This cocktail has it all, sweet, spice, and savory. It’s a bit of a twist on a margarita.
Taking a cue from the season, and for our photo shoot, we used elderberry blossoms as a garnish, above, but if it’s not available, use the twist of lime that Steven shares in his recipe below.
You can either pop over to see Steven at Salazar, or, make it at home for a perfectly refreshing treat.
The Pedro Piper
2 oz cilantro infused Tequila
1 oz yellow bell pepper juice
.75 oz lime juice
.5 oz triple sec
2 shakes on pimenton (smoked paprika)
Preparation
To infuse the tequila just add fresh cilantro to the bottle, shake vigorously and place on a dark shelf for at least 24 hours. Then make the pepper juice using either a juicer, or a food processor and a mesh strainer. Combine all ingredients in a shaker tin with ice and shake for ten seconds. Strain into a coupe glass and garnish with a lime twist.
Thank you Steven and Salazar Restaurant!
