Recipe courtesy of Tippling Bros.

One Thumbed Gypsy

A couple of years ago I was traveling in southern Spain. While in Sevilla, my companions and I kept hearing about an incredible flamenco troupe that was headed by a legendary old guitar player. He had played around the world for many years and garnered a reputation as a true virtuoso. Recently he lost a thumb in an accident and disappeared, seemingly into obscurity. After a year in seclusion, he re-emerged and had completely re-taught himself how to play without the use of his thumb. I was privileged enough to see him perform, and it was an utterly life-changing experience. This is my humble homage.... And the shrimp is supposed to be his other thumb.
  • Level: Easy
  • Total: 35 min
  • Prep: 15 min
  • Inactive: 15 min
  • Cook: 5 min
  • Yield: 1 serving
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Ingredients

1 1/2 ounces cachaca, such as Leblon cachaca

1 ounce Red Pepper Saffron Syrup, recipe follows

3/4 ounce fresh lemon juice

1/4 ounce fresh orange juice

Ice, for chilling

3 drops bitters, such as Bitter End Moroccan bitters

Thinly sliced red bell peppers, for garnish

1 shrimp, grilled, for garnish

Red Pepper Saffron Syrup:

4 red bell peppers, pith and seeds removed, roughly chopped

2 1/2 cups granulated sugar

1 teaspoon sweet Spanish paprika

1 teaspoon cayenne pepper

1/2 teaspoon chili powder

20 threads saffron

Directions

  1. Combine the cachaca, Red Pepper Saffron Syrup, lemon juice and orange juice in a cocktail shaker filled with ice and shake. Strain into a chilled cocktail glass. Dash the bitters on top for aroma. Garnish with thinly sliced red bell peppers and the shrimp.

Red Pepper Saffron Syrup:

  1. Puree the peppers in a blender with about 1/2 cup water. Strain through a fine mesh strainer into a saucepan. Add the sugar, 2 1/2 cups water, the paprika, cayenne pepper, chili powder and saffron. Bring to a boil over high heat, stirring constantly until the sugar is dissolved. Remove from the heat and let cool to room temperature. Strain through a fine mesh strainer and keep refrigerated for up to 1 week.