Pairing is caring! Fine chocolate and beet in a cocktail? Not only does it look great, it also tastes exciting. The Golden Glimmer Bar from Augsburg shows us how it's done and has given us exclusive access to their recipe for the alcohol-free "Rootchoc" cocktail. What makes it special: The bar focuses on exciting in-house creations that you can't drink anywhere else. We naturally used our drinking chocolate pearls made from fine cocoa chocolate for the chocolate syrup and say thank you and cheers!
Utensils:
Cocktail shaker
Ice cubes
Small strainer
Cocktail ingredients:
5cl Apple juice
3cl Fresh lemon juice
2cl Cloudy pear juice
2cl Beetroot juice
1 Splash of dark chocolate
Ingredients chocolate syrup:
100 g sugar
100 ml water
25 g drinking chocolate pearls 'Rausch Trinkschokolade Ecuador 70 %'
Preparation of chocolate syrup:
- Slowly boil the sugar in the water and allow to melt.
- Add the chocolate pearls. Stir constantly and slowly reduce the heat.
- Then puree everything for more creaminess.
- Pour the finished syrup into a hot rinsed bottle and store in the fridge.
Preparation of the cocktail:
- Pour all the ingredients into a shaker with ice and mix.
- Then double strain into a cocktail glass (i.e. pour the liquid through a fine-mesh sieve to filter out even the smallest ingredients).
- Top up with ice and garnish with dried beetroot.
Outrageously delicious and so beautiful to look at! Discover the great taste of this unusual combination and surprise your friends at your next dinner party.
Tip:
You can also use our light drinking chocolate 'Rausch Trinkschokolade Venezuela 43%' if you prefer.
