Ingredients
- 50 ml beetroot-infused Vodka
- 30 ml coconut syrup (Giffard or Monin)
- 20 ml lemon juice
- 5 ml ginger juice
- 2 dashes of nutmeg-tincture
Preperation
Beetroot-infused vodka:
- 250 g washed and coarsely chopped fresh beetroot
- A bottle of vodka (700 ml)
Run in a sous vide at 57 degrees in four hours, strain off.
Nutmeg-tincture:
- 1 nutmeg
- 1 dl of vodka
Grate nutmeg in vodka.
Let stay 24 hours and then strain off.
Serving
Mix all the ingredients together in a shaker with ice.
Serve in a cocktail glass.
