Orange Bell Pepper and Pineapple Gimlet

Source: Mixologist Jeff Naples

Ingredients:

• 2 oz Hendricks Mid Summer Solstice (can be done with rum as daiquiri)
• 1 orange bell pepper (or bell pepper color of your choice)
• 6 oz pineapple juice (or ¼ fresh pineapple)
• ½ oz simple syrup
• ½ lime juice 
• Red beets

Directions:

• Slice the sides off of 1 orange bell pepper, and throw sides into a blender with 6 oz pineapple juice.
• Blend until smooth.
• Run through a fine mesh strainer to remove any extra bits.
• Combine 1½ oz of pineapple, bell pepper blend with 2 oz of Hendricks Mid Summar Solstice, ½ simple syrup and ½ oz lime juice.
• Shake ingredients with ice.
• For rim, use beet root powder. (See recipe below)

Root Powder Recipe

• Thinly slice red beets.
• Place them in a food dehydrator (or convection oven on 275-300 degrees for 45 minutes).
• Dehydrate for about 12 hours.
• Then take dehydrated beets, place in food processor, and grind to food powder.
• Place beet powder on plate.
• Use lime to rim the edge of the glass.
• Roll rim of glass in beet powder.
• Strain gimlet into glass.