Cucumber and peppers come together in this well-balanced drink. By using bell peppers instead of a spicier chile, New Orleans bartender, David Bliszcz, finds the ideal balance in the Gustavo, a delightful bell pepper cocktail. The recipe, served exclusively during a Tales of the Cocktail industry event and featured in Imbibe Magazine, is now available for you to shake up your next brunch.
Rim a glass with salt.
Fill with ice and set aside.
In a shaker, combine all the of the ingredients with ice and shake to chill.
Strain into the prepared glass.
Add a cucumber garnish.