Ginger and beet juice has got to be one of my favourite “green juice” flavour combinations. The spiciness from the ginger and earthy sweetness from the beets complement each other perfectly. For this beautifully hued sour, I’ve decided to use some beetroot powder which I picked up from the Granville Island market and ginger liqueur to create another delicious scotch-tail. Check out the recipe below!
INGREDIENTS
60 mL Scotch*
20 mL Ginger Liqueur**
30 mL Lemon Juice
1 tbsp Maple Syrup
1 tsp Beet Root Powder
1 Egg White
2 drops Aromatic Bitters
*In terms of Scotches, I would recommend Auchentoshan American Oak or Glenmorangie Original.
**I recommend Giffard’s Ginger of the Indies
INSTRUCTIONS
In a shaker tin, add all ingredients. Shake until the egg whites are aerated and frothy. Add ice and shake for a second time until chilled. Double strain into a coupe. Garnish with an edible flower, pineapple leaf, edible pearls etc.
