This drink is a combination of an Italian vermouth and Japanese citrus. The perfect aperitif for the autumn/winter period. The bittersweet flavor of the vermouth induces the appetite while the yuze provides some freshness. Beetroot, a rather uncommon ingredient, gives the drink its earthy but sweet aftertaste. Very innovating to see how vegetables can find their way into a cocktail recipe.
We developed this drink for a menu with drinks pairing at restaurant t’Nonnetje** in Harderwijk (The Netherlands)
- 20 ml Red vermouth (18%)
- 20ml Supasawa
- 25ml Beetroot yuzu shrub
- ice cubes
- Garnish with a lemon verbena leaf
Beetroot yuzu shrubadd 3 beetroots to a pot together with 1 full yuzu and cut it into tiny pieces.
Add 1 cup of cider vinegar to 1 cup of cristal sugar. Let it rest for 1 week. Strain the beetroot and yuzu out of the shrub before use
- Take a tumbler and fill it up with ice cubes
- Pour all the ingredients over the ice
- Top it up with ginger beer
- Stir it up with a bar spoon/spoon
- Garnish with a slice of ginger
Supasawa & Red vermouth
Supasawa: is a combination of several acids on water base. It’s purposely made to replace lime or lemon juice in cocktails.
Red vermouth: Red vermouth is a wine enhanced with alcohol and herbs. The red ones are bittersweet while the whites are more dry and bitter.