The Beetnuts


1,5 oz. Ungava gin
0,75 oz. beet syrup*
0,75 oz. lime juice
1 egg white
1 teaspoon of walnut oil infused with allspice
3 drops of yellow gentian liqueur (Suze)
Bitter lime
Thai basil

Combine the gin, syrup, lime juice and egg white in a shaker with one ice cube.

Shake vigorously to foam the egg white.

Fill with ice cubes and shake vigorously again to cool.

Strain into an old-fashioned glass filled with ice cubes.

Add the oil, gentian liqueur and bitter lime and stir using a mixing spoon.

Garnish with the basil.

*For The Beet Syrup
Boil 1 L of water. Add 1 kg of sugar. Let cool. Peel two beets, boil them 10 min. then dice them. Add them to simple syrup and leave to infuse for 7 days.

Adaptation of a recipe by J-F. Desfossés, N. Chabaane et D. Carboneau, LE SAM | Photo: Jean-Félix Desfossés, Invasion Cocktail!

Mayfair Bramble Nordic Selva