'Insurrection' – beetroot, blackcurrant and honey cocktail

1
5 minutes

Ingredients

Beetroot rum (makes 1 bottle)

  • 750ml of rum, Adam uses Havana Club 3 Year Old
  • 1 beetroot, thinly sliced

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

Method

1
Begin by infusing the rum. Place the rum and beetroot into a container and leave, covered, at room temperature for 6 hours to infuse. Strain and reserve in the bottle
  • 1 beetroot, thinly sliced
  • 750ml of rum, Adam uses Havana Club 3 Year Old
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