Ghostwriter 2.0
Tequila, Beet, Curaçao, Lime, Yogurt, Aquafaba
Bartender Austin Carson of Mizuna | Denver, CO
Adapted by StarChefs | MONTH YEAR
INGREDIENTS
Apple-Beet Yogurt:
Yield: 2 cups
½ cup sugar
1 cup shaved purple beets
1 teaspoon citric acid
1 red apple, sliced
1 cup nonfat plain yogurt
Vanilla-Lotus Yogurt:
Yield: 2 cups
½ cup sugar
1 cup shaved lotus root
1 tablespoon kosher salt
1 cup unsweetened vanilla yogurt
Cumin-Spiced Aquafaba:
Yield: 1 cup
1 cup garbanzo bean cooking liquid
1 tablespoon ground cumin
Roasted Beet Syrup:
Yield: 2 cups
1 cup sugar
1 cup roasted beets
1 pod anise
½ vanilla bean
To Assemble and Serve:
Yield: 1 cocktail
1¾ ounces Cazadores Blanco Tequila
¾ ounce lime juice
¼ ounce Pierre Ferrand dry curaçao
½ barspoon saline solution
Lime wheel
METHOD
For the Apple-Beet Yogurt:
In a small saucepot on medium heat, prepare a 2:1 simple syrup. When sugar is dissolved, remove from the heat and add beets and citric acid. Cover and let stand for 10 minutes; strain beets. Cool to room temperature and add apple. Transfer to refrigerator for 24 hours; strain. Gently fold syrup into yogurt.
For the Vanilla-Lotus Yogurt:
In a small saucepot on medium heat, prepare a 2:1 simple syrup. When sugar is dissolved, remove from the heat and add lotus root and salt. Steep 3 hours; strain. Gently fold syrup into yogurt.
For the Cumin-Spiced Aquafaba:
Add tablespoon of ground cumin per cup of aquafaba. Stir in gently.
For the Roasted Beet Syrup:
In a small saucepot on medium heat, prepare a 1:1 simple syrup. When sugar is dissolved, pull from the heat and add beets, star anise, and vanilla bean. Steep for 10 minutes and strain.
To Assemble and Serve:
In a cocktail shaker, combine ¾ ounce Roasted Beet Syrup, ½ ounce Aquafaba, tequila, lime juice, curaçao, and saline. Add ice and shake. Strain cocktail into a into a highball with ice. Garnish with lime wheel, and serve with one dollop each Apple-Beet Yogurt and Vanilla-Lotus Yogurt on the side.