DrinkWire is Liquor.com’s showcase for the best articles, recipe and reviews from the web’s top writers and bloggers. In this post, The Whiskey Muse offers a pink scotch cocktail.
Ginger and beet juice has got to be one of my favorite “green juice” flavor combinations. The spiciness from the ginger and earthy sweetness from the beets complement each other perfectly. For this beautifully hued sour, I’ve decided to use some beetroot powder which I picked up from the Granville Island market and ginger liqueur to create another delicious scotch-tail. Check out the recipe below!
60 mL Scotch*
20 mL Ginger Liqueur**
30 mL Lemon Juice
1 tbsp Maple Syrup
1 tsp Beet Root Powder
1 Egg White
2 drops Aromatic Bitters
**I recommend Giffard’s Ginger of the Indies
In a shaker tin, add all ingredients. Shake until the egg whites are aerated and frothy. Add ice and shake for a second time until chilled. Double strain into a coupe. Garnish with an edible flower, pineapple leaf, edible pearls etc.