Photos by L.G. Patterson
While riding in an Uber on my way to work, I began to think about how cumin and bell pepper marry together in food so well, and how that may work in a cocktail. My first attempt didn’t really pan out — the use of mezcal mixed with cumin seed resulted in a horrific experience.
But then, after seeing a photo of someone drinking a caipirinha, I had a moment of inspiration. Caipirinhas are typically made by muddling limes with sugar and adding cachaça, which is the national spirit of Brazil. Stir a little and, voila, a caipirinha!
I found it fun to find a way to blend bell pepper, cumin seed and mint, all of which can be overpowering, into one delicious drink. The name itself refers to these three ingredients, which can be bully ingredients that take over other flavors. The finished product should be heavily spiced and savory with moments of sweetness provided by the pepper and cachaça, which is distilled from molasses extract.
Kalvin Bartholomew is a bartender at Flyover.
The Bully Fruit Gang (The B.F.G)
- 2 lime wedges
- 4-5 pieces red bell pepper, julienned
- 10-15 cumin seeds
- 4-6 mint leaves plus a sprig
- Decent pinch of sugar
- 1.5 ounces cachaça
- Splash of ginger beer
- Muddle together the lime, bell pepper, cumin, mint leaves and sugar. Add the cachaça and the splash of ginger beer.
- Serve on the rocks, then roll shake (quickly pour into different glass or cocktail tin and then back into original glass) and garnish with a mint sprig.