To make the steelworks, use a highball glass with ice, add the kola tonic and lime cordial, followed by the ginger ale and soda water. Top with three dashes of Angostura bitters to serve.
Dress the peppers in olive oil and grill until slightly softened and blistered. Remove from the grill and season with sea salt flakes and lime zest.
To assemble, place a piquillo pepper sprinkled with sea salt flakes on a piece of puffed crackling, and serve one per cocktail.
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