1 ½ oz. The Botanist gin
1 ½ oz. Bell pepper juice (made with bell peppers and firebird chili)
½ oz. Lemon juice
½ oz. Simple syrup
2 Dashes black pepper tincture
Garnish with Thai chili oil
Combine ingredients with ice and shake. Strain into coup glass and garnish with drops of Thai chili oil.
Mixologist Carlos Abeyta created this recipe for Vandal in New York.