One Thumbed Gypsy

  • Recipe courtesy of Tippling Bros., Tavernita, Chicago, IL
Total Time:
35 min
15 min
Inactive Prep:
15 min
5 min
1 serving


  • 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


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.

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. Yield: 4 cups.


This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.