Beetroot Whiskey Cocktail with Hibiscus: A Unique Recipe for Gourmets
Modern mixology offers a variety of unusual flavor combinations, and one of the most intriguing cocktails is the beetroot whiskey cocktail with hibiscus syrup. This drink combines rich coffee notes, refreshing lemon acidity, the sweetness of beetroot, and the velvety texture of egg white. It’s a perfect option for those who want to try something new!
Ingredients:
- 40 ml whiskey
- 20 ml liqueur (orange or herbal)
- 30 ml freshly brewed coffee (chilled)
- 20 ml lemon juice
- 30 ml beetroot juice
- 15 ml hibiscus syrup
- 1 egg white
- Ice
- Freeze-dried raspberry powder for garnish
- 1 fresh raspberry for serving
Preparation Method:
- Add whiskey, liqueur, coffee, lemon juice, beetroot juice, hibiscus syrup, and egg white to a shaker.
- Perform a dry shake (shaking without ice) for 10 seconds to properly whip the egg white.
- Add ice and shake again.
- Strain through a strainer into a chilled glass.
- Sprinkle freeze-dried raspberry powder on top and add a whole raspberry for decoration.
Why Try This Cocktail?
This cocktail stands out among classic alcoholic beverages due to its unusual combination of ingredients. Beetroot juice gives it natural sweetness and a rich color, coffee adds depth of flavor, and hibiscus provides a pleasant floral acidity. The whipped egg white creates a delicate foam, giving the drink a velvety texture.
Serving Tips:
- Serve the cocktail in a chilled cocktail glass.
- You can garnish it not only with raspberries but also with lemon zest or edible flowers.
- If you want to make the drink less strong, add a bit of soda water.
Try this recipe and surprise your friends with a unique combination of flavors! 🍸✨
