'Insurrection' cocktail

 


'Insurrection' – beetroot, blackcurrant and honey cocktail

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

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

To make the honey syrup simply combine the honey and water, mixing well. Reserve in a bottle

60ml of water

120ml of honey

Fill a cocktail glass with ice to chill

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)

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

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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