Spicy Bell Pepper Cocktail

Image: ©Max Flatow

Image: ©Max Flatow

Ingredients :

  • 1/3 of a bell pepper, sliced into two-inch long strips

  • 1/4 of a hot pepper

  • 6 fresh basil leaves

  • Juice of ½ a lime

  • 1 ½ oz. gin

  • 1 tsp simple syrup



  • In a cocktail shaker, combine pepper, basil, lime juice, and hot pepper. Muddle thoroughly, until the red pepper is thoroughly smashed. It shouldn’t have any crunch left to it.

  • Add gin and a good amount of ice. Put the lid on and shake.

  • Strain and pour over ice in a chilled glass with a salted rim and a hot pepper garnish.


Grilled Red Pepper and Eggplant Spread

Recipe courtesy of  Natural Gourmet Institute

Recipe courtesy of Natural Gourmet Institute


3 red bell peppers
1 pound (2-3 small) eggplant
2 garlic cloves, minced
Juice of 1 lemon
1 teaspoon ground cumin
1 teaspoon sea salt
Pinch black pepper
¼ cup extra virgin olive oil
1 ounce minced parsley, for garnish


  1. Over a hot grill (or 400F oven), heat whole bell peppers and eggplant. Cook until evenly charred, about 10-15, turning often. Transfer to a bowl and let sit, covered, for 10 minutes.
  2. Peel charred skin off of peppers and eggplant. For the peppers, remove seeds and finely chop the flesh. For the eggplant, finely chop.
  3. Transfer peppers and eggplant into a food processor; add garlic, lemon juice, cumin, salt, and pepper. Blend until smooth. While motor is running, slowly stream in olive oil until well-emulsified.
  4. Transfer to a bowl and garnish with parsley. Serve with your favorite bread or pita chips.