Probably the most astounding cocktail we’ve ever made! Sensationally aromatic, it has sophisticated, complex flavors and a color that is absolutely gorgeous.
½ small raw beet, peeled and thinly sliced into 6 slices
2 teaspoons peeled, chopped fresh ginger
6 to 8 kaffir lime leaves
½ stalk lemongrass*, smashed and chopped
Juice of 1 lemon
2 tablespoons Heilala vanilla syrup
2 ounces vodka
1 ounce plum wine or port
1 ounce Limoncello
In a cocktail shaker, mash the beet, ginger, kaffir lime leaves, lemongrass, lemon juice, and vanilla syrup together with a muddler or the blunt end of a wooden spoon for 1 minute, or until the aromas are released. Add ice cubes, vodka, plum wine or port, and Limoncello to the cocktail shaker and shake well. Strain into 2 martini glasses.
To make the foam float for the top of the cocktail: In a deep bowl, beat 1 egg white until lightly foamy. In a tall glass, mash 1/2 teaspoon chopped ginger with 2 tablespoons Heilala vanilla syrup. Strain into the egg white, stir to combine, and float on top of the cocktail.
*Choose a fresh lemongrass stalk that has a pale green color. Peel off the tough outer leaves, smash the stalk to release the oil, and chop with a sharp knife (the stalks are very fibrous.)
Makes 2 cocktails
Recipe courtesy of Heilala Vanilla.