Lavishly Pink Cocoa Cocktail

artisans-and-chefs

For Cocktail:

Ingredients

60ml Gin
90ml Cocoa Fruit Pulp
15ml Indian Tonic (soda water will work as well)
15ml Red Beet Cocoa Juice (see below for specific instructions)
A touch of orange zest (fresh)

Red Beet Cocoa Juice:

1 Cooked Red Beet
5ml Red Beet Juice
15g Crimson Red Cocoa Powder

Blend together until completely smooth. Transfer to a strainer and allow the juice to steep through, pressing gently down on the puree to aide. Reserve in refrigerator until ready to use.

Method

Fill a cocktail shaker with all the ingredients except the tonic water, plus a small handful of ice cubes.
Cover & shake for 45 seconds to thoroughly blend and chill drink.
Strain directly into desired glass.
Top the cocktail off with the tonic water and enjoy chilled.

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