Beetroot gimlet – Red beet vodka sous vide infusion
Author:
Andreas TillLevel of difficulty:
Ingredients
Red beet vodka (sous vide infusion):
1 bulb of raw red beet, peeled and cubed
1 zest from one whole untreated lemon
3 branches of coriander
500 ml rye vodka (z.B. Belvedere)
Cooktail:
4 cl red beet vodka
2 cl Rose´s Lime Juice
0.5 cl fr. lemon juice
1 dash of Fee Brother´s Orange Bitters
Garnish:
Lemon zest
Preparation
Red beet vodka (sous vide infusion):
Combine all the ingredients in a vacuum bag and seal. Cook in a fusionchef for 15 minutes at 60 ˚C.
Cooktail:
Pour all the ingredients into a shaker with ice cubes, shake well and strain into a cocktail cup. Wring out some lemon zest over it and serve in a glass.
This recipe was generously provided by Andreas Till.