Andaluz Recipe
red pepper infused bacardi rum, saffron, oloroso sherry, smoked paprika, lemon
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Ingredients
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Rum Infusion
Cocktail Mix
Method
Rum Infusion
Prepare the Red Pepper Infusion
Start by washing the red bell peppers thoroughly. Cut them in half, remove the seeds, and slice them into strips. Place the sliced peppers in a clean glass jar and pour the Bacardi Rum over the peppers. Seal the jar tightly and let it infuse in a cool, dark place for at least 24 hours, shaking it gently every few hours.
Cocktail Preparation
Combine Ingredients
After the rum has infused for 24 hours, strain the rum to remove the red pepper pieces. In a cocktail shaker, combine 100 ml of the infused Bacardi Rum, 100 ml of Oloroso Sherry, 0.5 g of saffron threads (soaked in a little warm water for 10 minutes), 1 tsp of smoked paprika, and 30 ml of freshly squeezed lemon juice.
Shake and Serve
Fill the shaker with ice and shake vigorously for about 15 seconds. Strain the mixture into a chilled cocktail glass. Optionally, garnish with a lemon twist or a sprinkle of smoked paprika on top.