This week's CSA share brought with it, the first beets of the season. Beetroot is one of my most favourite things, the taste, the colour and the versatility of this 'super' taproot food.
I was so excited that I cheated a little - I had already had a Beetroot Tincture infusing and I decided that this was it's opportunity to make an appearance. So I prepared my CSA beets to become 'beet booze' for a later date and got down to developing -
The Chrysalis is an adaptation of the 'Claret Cup' - A cocktail, traditionally made using Claret/Bordeaux red wine, lemon, soda water and sugar. The cocktail or punch dates back to the 1800's.
Many variations were popular during the 1800's, including the addition of bitters, sherry, fruit juice, liqueurs, brandy and champagne.
To make my version of a Claret Cup -
'The Chrysalis' - You will need:
- 50ml Bordeaux Wine
- 10ml Crème de Cassis (I used homemade)
- 5 dashes of Beetroot Bitters
- Pipette of Spruce Tip Tincture
- Top up with Soda water (approx 15/20ml)
- Beetroot & Rose Petals to garnish.
Place all the ingredients apart from the Soda Water in to a cocktail shaker, add Ice and Stir well until cooled. Pour into a chilled glass and top up with Soda Water.