Ulises Sanchez at 21 Fir Whiskey Bar and Kitchen in Up­town Water­loo cre­ates a smooth sea­sonal sip­per

Ulises Sanchez presents “Beet the Sour”

Grand Magazine - - HOME DÉCOR - PHOTOGRAPHY BY ALISHA TOWNSEND

This cock­tail was cre­ated with sea­sonal in­gre­di­ents in mind, ones peo­ple can grow in their own gar­dens. Beets are har­vested in the late sum­mer and early fall. Along with the chance to cre­ate a drink with this amaz­ing pinky-red colour, beets were an ir­re­sistible choice.

The ed­i­ble flow­ers used as a gar­nish are easy to grow, too.

With a short list of in­gre­di­ents this cock­tail is sim­ple to make.

The star of the show is the beet syrup. The syrup should taste sweet – but not too sweet – with hints of salt and pep­per.

Up next is Ea­gle Rare, a full-bod­ied Ken­tucky whiskey with a slightly higher al­co­hol con­tent than other bour­bons.

Ea­gle Rare has beau­ti­ful tast­ing notes of vanilla, old leather and oak spices, such as caramel, car­damom and clove.

The whiskey breaks through the le­mon juice and the syrup and says “I’m here.”

Ea­gle Rare is the per­fect spirit to cre­ate sours and it’s af­ford­able, $57.45 for a 750-millil­itre bot­tle at the LCBO.

The meringue-type foam on this drink will hold for a long time. It is cre­ated by the com­bi­na­tion of egg whites and le­mon juice.

Be sure to use fresh-squeezed le­mon juice, be­cause store-bought juice is too acidic.

And, if you have the time, the le­mon juice will taste best if you squeeze it four to eight hours be­fore needed.

When mix­ing the egg whites and juice to cre­ate the foam, it is im­por­tant to dry shake – mean­ing with­out ice – so you don’t di­lute the drink.

The ice joins the party in the next step, when all of the in­gre­di­ents come to­gether in the shaker.

Beet the Sour

1 ½ ounces of Ea­gle Rare Straight Bour­bon 1 ounce of beet syrup* ¾ ounces of fresh-squeezed le­mon juice 1 egg white An­gos­tura bit­ters Ed­i­ble flow­ers Slice of fresh beet

1. Mix the le­mon juice and egg white in a cock­tail shaker, shake with­out ice for 10 sec­onds, then add the rest of the in­gre­di­ents with ice and shake the mix­ture for an­other 15 sec­onds!

2. Strain into a coup glass and gar­nish with An­gos­tura bit­ter drops on the foam, a flower and one beet slice.

Note: If you’re not a fan of egg whites, you can use chick-pea water (aquafaba) to cre­ate the foam. *BEET SYRUP

1. In a saucepan add one cup of sugar, one cup of water, one cup of or­ganic beets cubed, a pinch of black pep­per and a pinch of salt. Sim­mer at a medium tem­per­a­ture for five to seven min­utes. Strain the syrup and chill!

Ulises Sanchez is the bar man­ager at 21 Fir Whiskey Bar and Kitchen in Up­town Water­loo.

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