About this Cocktail
This recipe comes from Trick Dog bar manager Morgan Schick in San Francisco. It's no longer on the menu, but was one of my favorites.Photo credit: Allison Webber Photography
1½ oz Four Roses Bourbon
½ oz Combier Kummel
½ oz Combier
1 oz lemon juice
¾ oz beet juice*
½ oz ginger syrup**
15 drops saline solution***
Combine all ingredients in a cocktail tin, add ice, shake and double strain into a chilled cocktail glass. Garnish with orange zest and peel.
*Beet Juice: wash beets and run through a juicer. Strain out any solids. Refrigerate.
**Ginger Syrup (scale to size): http://barnotes.co/recipes/ginger-syrup-ingredient
*** Saline Solution – Dissolve 1 part salt in 10 parts water. Bottle in an eyedropper for easy use.
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