101 Best New Cocktails, 2012: Dusky Violette by Japhet Bower, The Bistro @ Courtyard by Marriott, Toronto.
Adapted from a recipe by Japhet Bower, The Bistro @ Courtyard by Marriott, Toronto.
“It’s vegetal like a Bloody Caesar but so much better because there’s no salt. Biotta beet juice from Whole Foods is a quick fix but I’ve also tossed a bushel of beets into a juicer (I like to add a couple of carrots to round out the flavor a bit).” Japhet Bower.
45 ml (1.5 oz) beet juice
30 ml (1 oz) lime juice
15 ml (.5 oz) Ginger Syrup*
4 cilantro sprigs
1 slice ginger, as garnish
Stir over ice, gently muddling the cilantro with the spoon. Strain into a chilled flute and add the garnish.
*Ginger Syrup: Take 2 parts sugar to 1 part water (I use organic cane sugar with a pinch of demerara). Grate a medium-sized portion of ginger into the pot and boil for 2 minutes. Let it simmer at a lower heat for another 5 minutes. Let it cool. Add some more grated ginger and muddle it. Let it steep until it has enough kick. Strain and bottle.
gaz sez: This is a very well-executed quaff indeed, and the way in which the ginger harmonizes with the beet juice is pretty heavenly. I find savory drinks made without tomato juice to be very interesting, and this one is very well thought out.
This is one of 2012’s 101 Best New Cocktails.
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