And The Beet Goes On

This cocktail represents both my Ukrainian roots living in the United States and the Australians love of beets. Growing up eating homemade Borscht (a traditional beet soup), I knew beets were more than just a vegetable. I’m always searching for ways to incorporate it into my cocktails. Recently I discovered that in Australia, this root has a special place on the dining table. Instantly, this recipe was created.
The robust coffee and spice notes of Mr. Black works perfectly with the earthiness and juiciness of the beets. Whereas the Aviation Western-style Gin brings cardamom and coriander notes into the mix. The lemon juice brightens up the beet juice and the pure maple coats it up with a rich flavor. And last, but not least, the egg white shines as a velvet frothy-like texture. Please enjoy, Cheers!

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 1.50 fl oz Mr Black Cold Brew Coffee Liqueur
 1.25 fl oz Gin(Aviation)
 0.50 fl oz Beet Juice *
 0.50 fl oz Lemon Juice
 0.25 fl oz Maple Syrup (Grade A)
 1 Egg White
1

Add all of the ingredients except the egg white into the small tin of a shaker.

2

In the big tin, crack the egg and add only the egg white into it (the big tin)

3

Discard the yolk and shell and check the big tin for any unwanted egg shells.

4

First dry shake for 5 seconds to emulsify egg white.

5

Then fill tin 3/4 with ice and shake vigorously for more 5 seconds.

6

Double strain over a single large ice cube in either a sour or rocks glass.

7

Garnish with 3 coffee beans.

8

*To Make Beet Juice:
Use 2 red (dinner) beets the size of a tennis ball. Wash thoroughly in hot water. Chop of ends, stalks and peel. Cut into bite size cubes and put though a juicer. Keep the fresh beet juice refrigerated and use within 6 hours.

Ingredients

 1.50 fl oz Mr Black Cold Brew Coffee Liqueur
 1.25 fl oz Gin(Aviation)
 0.50 fl oz Beet Juice *
 0.50 fl oz Lemon Juice
 0.25 fl oz Maple Syrup (Grade A)
 1 Egg White

Directions

1

Add all of the ingredients except the egg white into the small tin of a shaker.

2

In the big tin, crack the egg and add only the egg white into it (the big tin)

3

Discard the yolk and shell and check the big tin for any unwanted egg shells.

4

First dry shake for 5 seconds to emulsify egg white.

5

Then fill tin 3/4 with ice and shake vigorously for more 5 seconds.

6

Double strain over a single large ice cube in either a sour or rocks glass.

7

Garnish with 3 coffee beans.

8

*To Make Beet Juice:
Use 2 red (dinner) beets the size of a tennis ball. Wash thoroughly in hot water. Chop of ends, stalks and peel. Cut into bite size cubes and put though a juicer. Keep the fresh beet juice refrigerated and use within 6 hours.

And The Beet Goes On

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