Can’t Be Beet
A savory cocktail by Chris Tunstall, A Bar Above
1½ oz. bourbon
½ oz. TINGALA Liqueur
1 oz. beetroot and black pepper syrup (instructions below)
1 oz. lemon juice
¾ oz. egg white
Add all ingredients to a Boston shaker without ice, and dry shake to build egg white foam. Add ice and shake again to chill and dilute. Fine-strain over a large format ice cube in a rocks glass. Garnish with a lemon twist or a beet powder stencil.
Beetroot and Black Pepper Syrup
½ cup hot water
½ cup turbinado or brown sugar
½ tsp beetroot powder*
⅛ tsp fresh ground black pepper
*available at natural grocers or online
Add all ingredients together and mix well. Allow to cool. Fine strain before use.
