Beet negroni sour - a Halloween cocktail
This cocktail is easy to make and with a vibrant color and tasty mix of bitter and sour flavors.
Servings: 1
Calories: 228kcal
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Ingredients
- 1 oz gin recommend dry and aromatic eg Hendricks, 30ml
- 1 oz campari 30ml
- 1 oz red vermouth 30ml (also called sweet, traditionally martini rosso but I used a Spanish one)
- 1 oz beet juice 30ml
- 1 oz lemon juice 30ml
- ½ oz simple syrup 15ml (equal parts water to sugar)
- ½ oz egg white 15ml/1tbsp (optional)
Instructions
- Place all of the ingredients in a cocktail shaker, cover and shake for a minute or two to combine and mix the ingredients well (and start to foam up the egg white).
- Add a few pieces of ice, shake again, then double strain into a glass - recommend a coupe glass.
Notes
To make your own beet juice, you can use a juicer or peel and chop a small beet and blend in a blender or food processor with a couple tablespoons of water, adding a little more if needed to finely chop into a pulp. Then place the pulp on cheesecloth in a fine strainer and squeeze out juice. Note take cake, beet can stain.
Nutrition
Calories: 228kcal | Carbohydrates: 24g | Protein: 2g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Sodium: 54mg | Potassium: 154mg | Fiber: 1g | Sugar: 13g | Vitamin A: 11IU | Vitamin C: 12mg | Calcium: 9mg | Iron: 1mg