Beetroot might be more commonly placed in salads and burgers but it also can be quite a versatile cocktail ingredient. There's a certain richness to the texture of beetroot juice and whilst it's savoury, it's also got earthy chocolate notes to it that makes it a complex mixer (we think!)
Thanks to a tip from mixing maestro Dr Phil (formerly of Eau De Vie and Bentley) that beetroot and sweet vermouth go well together, we built on that to create a multi layered cocktail using the rich sherried New World Projects PX cask whisky married with a little port. This particular expression comes from the Starward Distillery and was an exclusive to local booze retailers Vintage Cellars - they're up to release #3 which is the one we used and if you're lucky, you might come across a stray bottle in one of the stores.
This is definitely one of those cocktails where the whole is greater than the sum of its parts. Rich, silky, chocolate-y yet savoury at the same time, it's so good to sip!
- 60ml Starward New World Projects PX cask #3 whisky
- 20ml Antica Formula sweet vermouth
- 10ml port
- 5 ml dark creme de cacao
- 30ml beetroot juice (we used Cawston Press, which you can get from most Woolworths)
Shake all over ice and strain into glass.