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'Insurrection' – beetroot, blackcurrant and honey cocktail

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Ingredients

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Beetroot rum (makes 1 bottle)

  • 750ml of rum, Adam uses Havana Club 3 Year Old
  • 1 beetroot, thinly sliced

Honey syrup (makes 180ml)

  • 120ml of honey
  • 60ml of water

Cocktail (per portion)

To garnish

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Method

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1
Begin by infusing the rum. Place the rum and beetroot into a container and leave, covered, at room temperature for 6 hours to infuse. Strain and reserve in the bottle
  • 1 beetroot, thinly sliced
  • 750ml of rum, Adam uses Havana Club 3 Year Old
2
To make the honey syrup simply combine the honey and water, mixing well. Reserve in a bottle
  • 60ml of water
  • 120ml of honey
3
Fill a cocktail glass with ice to chill
4
To make the cocktail, carefully measure all the ingredients into the tin of a Boston shaker. Add a large scoop of ice
5
Shake hard for 15 seconds, then strain into the empty half of the shaker. Throw away the ice and shake again without ice for 15-20 seconds. Throw the ice out of the glass and strain the cocktail though a tea strainer into the glass
6
To garnish, dust the top of the cocktail with beetroot powder, then place the red amaranth in the centre of the drink
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'Insurrection' – beetroot, blackcurrant and honey cocktail

 
 

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