You Juicing? Try This Red-Pepper Garden Daiquiri Recipe.

When the warm weather rears its delightful head, we hit the patio, backyard, beach or other friendly outdoor day-drinking spot to celebrate. Sometimes you have a cocktail that hits the spot so hard you have another. Then another. Hey, there's vegetables in it, it's fine — it's the Garden Daiquiri from Marc Forgione's TriBeCa steakhouse, American Cut. With red bell pepper, lemon, arugula, caraway-seed-infused rum and crunchy, flaky sea salt, it's the salad you were going to eat made infinitely better.

You'll need a juicer for the veggies, but then again, you'll always need a juice for veggies.

You Juicing? Try This Red-Pepper Garden Daiquiri Recipe.
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  • 2 ounces caraway-infused silver rum (see note)
  • 1/2 ounce freshly squeezed lemon juice
  • 1/2 ounce freshly squeezed lime juice
  • 1 ounce simple syrup
  • 1 ounce red bell pepper juice
  • Maldon sea salt
  1. Add ingredients to cocktail shaker and shake well with ice.
  2. Strain into a coupe glass garnished with a half-rim of Maldon sea salt.
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