'Insurrection' – beetroot, blackcurrant and honey cocktail
An evolution of Adam Handling's iconic 'Beetroot, Beetroot and More Beetroot' dish, this stunning cocktail combines the earthy sweetness of the root vegetable with rum, honey and cassis.
Ingredients
Beetroot rum (makes 1 bottle)
Honey syrup (makes 180ml)
- 120ml of honey
- 60ml of water
Cocktail (per portion)
- 30ml of rum , infused with beetroot (see above)
- 20ml of rum , Adam uses Havana 7 Year Old
- 5ml of cassis
- 10ml of lemon juice
- 30ml of honey syrup , (see above)
- 1 egg white
To garnish
- beetroot powder
- red amaranth
Equipment
- Ice
- Boston glass and shaker
Method
2
To make the honey syrup simply combine the honey and water, mixing well. Reserve in a bottle
- 60ml of water
- 120ml of honey
3
Fill a cocktail glass with ice to chill
4
To make the cocktail, carefully measure all the ingredients into the tin of a Boston shaker. Add a large scoop of ice
- 1 egg white
- 5ml of cassis
- 10ml of lemon juice
- 30ml of rum , infused with beetroot (see above)
- 20ml of rum , Adam uses Havana 7 Year Old
- 30ml of honey syrup , (see above)
5
Shake hard for 15 seconds, then strain into the empty half of the shaker. Throw away the ice and shake again without ice for 15-20 seconds. Throw the ice out of the glass and strain the cocktail though a tea strainer into the glass
6
To garnish, dust the top of the cocktail with beetroot powder, then place the red amaranth in the centre of the drink
- beetroot powder
- red amaranth
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'Insurrection' – beetroot, blackcurrant and honey cocktail
