One of the first things I look forward to on a warm tropical escape is a cocktail. Something cold, refreshing, slightly indulgent that leans into the tropic vibes. Which is why I was pleasantly surprised on a recent holiday to Koh Samui to discover a memorable drink whose hero is the humble Aussie burger staple – beetroot.
I discovered this not so tropical cocktail at a small French café along one of the few quieter stretches of beach in Koh Samui, it was the last thing I expected—and easily the most memorable.
At its core, it’s built around beetroot. Not the tropical cocktail you’d expect to find on a beach holiday, but balanced in a way that actually works—slightly earthy with a subtle hint of sweet and citrus. This isn’t a “make every Friday night” cocktail or last minute given the beetroot syrup requires a bit of pre-planning.
But if you want something that doesn’t taste like every other citrus based drink, feels a little more considered and actually holds its own without being overly sweet, then it’s definitely worth making.
While I discovered this tasty cocktail relaxing at a stunning beach location in Koh Samui, it would make a great Xmas festive drink thanks to our hero – the beetroot and swapping out the beetroot or lemon garnish for a fresh sprig of vibrant mint.
This isn’t an everyday cocktail—but when you want something a little different and a bit of a conversation starter, then get your beetroot syrup going and give this one a try.
Worth making?
- Yes — if you want something a bit different that still drinks like a proper cocktail
- Yes — if you’re open to making the simple beetroot syrup ahead of time – this is the only time consuming prep needed
- Yes — for a small dinner or a couple of guests, not a big batch situation
- Skip it — if you want quick and familiar, beetroot syrup won’t be everyone’s ’cup of tea’
- Skip it — if you prefer sweet cocktails, this is balanced, not sugary
- Skip it — if you’re skipping the citrus or adjusting heavily, its a delicate balance with this one
Beetroot Velvet Sour
Equipment
- 1 cocktail shaker
Ingredients
- 60 ml dark rum
- 10 ml amaretto
- 10 ml beetroot syrup (To make: 1 fresh beetroot peeled and cut in rough pieces bring to simmer with 240ml water and 200g sugar until reaches a honey like syrup consistency. Cool to room temperature and strain into a container)
- 25 ml fresh lemon juice
- 1 dash bitters
- 10 ml egg white
Instructions
- Chill glass in freezer while preparing cocktail (note – this can be served without ice in a coupe glass or as I prefer it, in a rocks glass with one large ice cube made using a cocktail specific ice tray)
- Add all ingredients to a cocktail shaker (no ice if using egg white)
- Dry shake (no ice) for 10-15 seconds
- Add ice to cocktail shaker and shake another 10-15 seconds
- Strain into chilled glass and garnish with a small piece of the candied beetroot from the syrup or a slice of lemon
Notes
- Start with 10 ml beetroot syrup—it should sit in the background, not dominate
- Use fresh beetroot for the syrup for maximum depth of flavour, canned or pre-cooked could work but the flavour profile will be weaker
- Use fresh lemon juice, bottled juice doesn’t stand up to the beetroot
- If using egg white, dry shake first without the ice to get a proper foam
- Choose a smooth dark rum—overly spiced or too sweet will overpower it. I used Captain Morgan.
- Fine strain for a clean, velvety finish
- The beetroot syrup will keep in the fridge for a few months.
Make it Your Way
- No egg white: Cleaner, sharper finish without the foam
- Lower sugar: Reduce amaretto to 5–7 ml
- Brighter: Push the lemon slightly if you prefer more citrus
- Longer drink: Top with soda for a lighter, highball-style version
- Mocktail version: Replace the rum with cooled strong black tea (for depth) plus a tiny splash of vanilla extract. Swap amaretto for almond syrup (go easy), keep the lemon and beetroot syrup, and use non-alcoholic bitters if you have them.
