Ingredients
Equipment
Method
- 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.