“Strawberries for Valentine’s Day? Groundbreaking.” Why don’t you shake it up by using beets in your cocktail instead? You heard me correctly — I’m asking you to make a Beet Valentine cocktail.
Now, I know what you’re thinking, “Miranda, you’re nuts. My parents made me eat canned beets, and they’re disgusting; why would I use this vegetable in my cocktail?” Truthfully, if all you’ve had are canned beets, I understand. Like canned spinach, it’s disgusting. But beets, especially fresh beets, can be utterly divine and perfectly complement so many spirits.
If you haven’t made my Beet Rose Cordial yet, then please trust me when I say this is delicious in everything from Old Fashioneds to Gin and Tonics. But for Valentine’s Day, we’re going to go the extra mile and use that same beetroot powder to whip up a soufflé cocktail that will have your Valentine seeing hearts.
Making the Beet Soufflé for Your Valentine
Making the Soufflé is by far the hardest part of this cocktail. Here are some quick tips to make it extra frothy:
- Strain your egg whites. I know it sounds crazy, but straining them allows the more watery parts of the egg to slip through the sieve and thus not overwater the foam we are trying to create.
- Use a hand frother or pull out your mixer to really aerate the froth. You need it to double or triple in size, at least.
- Do not disturb after you have frothed and poured it into the glass. The foam needs time to settle/stiffen.
- I recommend a straight-walled coupe. This will disturb the froth the least and will allow the cocktail to rise.
- A little liquid under the foam is totally fine and will add to the cocktail flavor. Don’t worry, I’ve made sure every ingredient comes together beautifully.
Prefer to watch instead of read? This is a two-parter, so catch how to make the soufflé here:
And then watch how to make the cocktail to bring it all together here:
Equipment
Ingredients
- .5 tsp Beetroot Powder
- 2 tsp Sugar
- 1 oz Dry Curaçao
- 1 Egg White strained
- 1 oz Beet Rose Cordial
- .5 oz Lime Juice
- .5 oz Mezcal
- 2 oz Blanco Tequila
Instructions
- Make the Soufflé by combining beetroot powder, sugar, curacao, and egg white into a glass and using a frother to make foamy. It should double in size.
- Gently pour foam into coupe glass and set aside to settle.
- Add all other ingredient to a shaker filled with ice and shake vigorously until chilled.
- Gently strain the cocktail into the foam. The foam should start to lift well above the sides of the glass.
- Garnish with dried culinary roses and/or more beetroot powder.
Nutrition
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