Wednesday, March 25, 2015

Pickleback Redux - Beets!

Gastronomista Beet Pickleback

I've loved beets ever since I was a kid - especially when pickled in cider vinegar with loads of cinnamon and cloves.  I used to eat them straight out of the jar as a midnight snack.  I was always hypnotically transfixed by the vibrant magenta hue of beets - something I continue to find to be mesmerizing.  

I also have a bit of a Kombucha obsession - and when I purchased the new Beet Health-Ade Kombucha I was impressed that they were able to retain the vibrancy of the beets.  So, naturally I wanted to make it into a cocktail!

I instantly thought of a pickleback - a shot of whiskey followed by a shot of pickle juice.  The kombucha has a slight vinegary taste to it, so it's an honorable substitution. 

The Beet Pickleback can be done in two ways. 

Option 1 - Shot of White Whiskey (I used Jim Beam Ghost - a filtered bourbon) followed by a shot of Beet Kombucha.

Gastronomista Beet Pickleback

Option 2 - A Beet Pickleback Cocktail made with White Whiskey, Beet Kombucha, Simple Syrup, an Applewood Smoked Salt Rim, and Garnished with Pink Peppercorns and a Quick Pickled Beet Slice.

I'll take the latter, thank you very much.

Gastronomista Beet Pickleback

It's a bit like a briny bloody mary, but with more sweetness thanks to the beets and the corn in the bourbon.  The smoked salt rim makes this cocktail extra savory, and adds a wonderful smoked aroma to the cocktail.  The pink peppercorn adds just a touch of spiciness with a subtle floral flavor, and the peppercorns look mighty pretty floating in this deceptive pink drink.  This is an awesomely surprising cocktail.  In the words of Taylor Swift:  "This.  Sick.  Beet."

Gastronomista Beet Pickleback

Gastronomista Beet Pickleback

Gastronomista Beet Pickleback

Beet Pickleback Cocktail
Created by Gastronomista

1 oz Jim Beam Ghost
2 oz Beet Kombucha
1/2 oz 1:1 Simple Syrup

Applewood Smoked Salt for Garnish
Pink Peppercorns for Garnish

Swipe rim of glass with fresh lemon juice, and rim glass with Applewood Smoked Salt.  In a mixing glass, stir White Whiskey, Beet Kombucha, and Simple Syrup with Ice for 30 seconds, and strain into the cocktail coupe.  Garnish with a Quick Pickled Beet Slice.

Gastronomista Beet Pickleback

Quick Pickled Beets

Slice Beets into Thin Slices.  Place in a bowl with 1/2 Cup White Vinegar, 1/2 Tablespoon sugar, and 1/2 teaspoon salt.  Let sit for 15-20 minutes, and then strain.  Add peppercorns, sugar, or salt to taste. 

Gastronomista Beet Pickleback

Gastronomista Beet Pickleback

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