Beets Me
“Despite what you may have experienced at your local supper club, the classic whiskey sour (as with all ‘sour’ drinks) includes the white of a a small-to-medium egg to give it a rich, creamy texture along with a smooth head of foam. Our version also includes simple syrup made from beet juice, instead of water, that lends an eye-catching red-velvet color without much changing the drink’s taste.”
— Mike Augustyniak & Robb Jones, Meteor Bar
DIFFICULTY: ADVANCED
TIME: 5 MIN + 15 MIN FOR PREP
GLASSWARE: Coupe
Recipe:
2 oz Far North Spirits Bødalen Bourbon
¾ oz Beet Syrup
¾ oz Fresh Lemon Juice
1 Fresh Egg White
1 Dash Aromatic Bitters (such as Angostura)
INSTRUCTIONS:
Combine all ingredients and shake briefly without ice to combine (Called a ‘dry shake’). Add ice, then shake hard. Strain into a chilled cocktail glass. Garnish with drops of Peychaud’s bitters.
Beet Honey Syrup:
Juice of 1 to 2 Beets
The juice from a can of (unsalted) beets can be used if you don’t have a juicer
Granulated White Sugar
Use a juicer to extract the juice from 1 to 2 beets; alternately, you can use bottled beet juice. Combine beet juice with an equal part of white sugar together in a small saucepan. Stir over medium-high heat until sugar is dissolved.
Weekly Good Acre CSA cocktail recipes brought to you by Far North Spirits and the bartenders of Meteor: “Old Ass Bar, Good Ass Hot Dogs and Stuff.”