A frothy beet cocktail made of gin, beet juice, cardamaro, sumac, lemon, and simple. Cardamaro, a wine-based apertif, adds a bit of bitterness that plays off the earthiness of the beet; while the sumac and lemon add a touch of tartness and acidity.
1 1/2 oz gin
1 oz simple syrup
1/2 oz beet juice
1/2 oz cardamaro
1/4 oz fresh lemon juice (about a wedge)
1 egg white
Fill a large coupe glass with ice and a bit of water to chill; set aside. To your cocktail tin add the gin, syrup, beet juice, cardamaro, lemon juice, a pinch of sumac, and egg white.. Reverse dry shake.* Double strain cocktail (use the hawthorne strainer to pour through the fine mesh sieve) into chilled coupe glass. Garnish with a sprinkle of sumac powder.
*Reverse Dry Shake technique: Add ice and all needed ingredients to your cocktail tin; lock tins. Shake for about 30 seconds. Using your hawthorne strainer, strain cocktail from one tin to the other- discard the ice. Now, lock tins again (without ice) and shake vigorously for about 30 seconds (dry shake)- done.