2932

Callooh Callay’s beet bat

  • serves 1
  • A little effort

This fabulous looking cocktail from the Callooh Callay bar in Shoreditch is coloured deep purple from the beetroot juice, shaken with bat Bacardi and served in a champagne flute.

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Ingredients

  • bacardi 50ml
  • crème de cacao 25ml
  • beetroot juice 50ml
  • lime juice 12.5ml
  • ginger cordial 10ml

Method

  • Step 1

    step 1

    Pour everything into a cocktail shaker and shake for about 10-15 seconds, or until the bottom of the shaker becomes frosted. Strain into a champagne flute and serve.

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