Can’t Be Beet

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.