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Beetroot Velvet Sour

Dark rum, lemon and almond with a hint of beetroot—smooth, balanced, and just a little indulgent
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Prep Time:10 minutes
Beetroot syrup:20 minutes
Course: Drinks
Keyword: beet simple syrup, beetroot, beetroot cocktail, beetroot syrup, Christmas cocktail, dark rum cocktail, Festive Cocktail, not sweet cocktail, sour cocktail recipe
Servings: 1 Cocktail

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

  1. 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)
  2. Add all ingredients to a cocktail shaker (no ice if using egg white)
  3. Dry shake (no ice) for 10-15 seconds
  4. Add ice to cocktail shaker and shake another 10-15 seconds
  5. 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.