Peruvian chef Gastón Acurio’s waterfront restaurant celebrates its 10th anniversary with a festive Sunday brunch on its bayside deck, complete with new dishes and drinks. This drink from assistant general manager Diego Pilares showcases one of Peru’s most ubiquitous peppers, the ají amarillo, infused in gin and joined by mezcal, Aperol and the sour-tart balance of lime and agave.
Add all the ingredients into a shaker with ice and shake.
Strain into a Old Fashioned glass with one large ice ball.
Garnish with a lime peel.
**Ají-amarillo-infused gin: Wash 1 1/2 oz frozen ají amarillo peppers. Remove the ends of the peppers, then cut peppers in half lengthwise. Remove the seeds and discard, then cut the peppers into thin strips, and add them and 1/2 of a de-seeded habañero pepper to a 750 mL bottle of gin. Seal with a lid or stopper, and let steep for 2 weeks.