Pairing is caring! Fine chocolate and beetroot in a cocktail? It not only looks fantastic, it tastes exciting too. The Golden Glimmer Bar from Augsburg shows us how it’s done and has kindly shared its recipe for the alcohol-free »Rootchoc« cocktail exclusively with us. What makes it special: the bar focuses on exciting signature creations that you won’t find anywhere else. For the chocolate syrup, we naturally used our Hot Chocolate pearls made from single-origin chocolate and say thank you and cheers!
Utensils:
Cocktail shaker
Ice cubes
Small sieve
Cocktail ingredients:
5 cl Apple juice
3 cl Fresh lemon juice
2 cl Cloudy pear juice
2 cl Beetroot juice
1 dash chocolate bitters
Ingredients for chocolate syrup:
100 g sugar
100 ml water
25 g Hot Chocolate pearls ›Rausch Hot Chocolate Ecuador 70 %‹
Method for the chocolate syrup:
- Bring the sugar and water slowly to the boil and let it dissolve.
- Add the chocolate pearls. Stir constantly and gradually reduce the heat.
- Then blend everything for a smoother texture.
- Pour the finished syrup into a bottle rinsed with hot water and keep refrigerated.
Method for the cocktail:
- Put 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 once more to filter out even the tiniest particles).
- Top up with ice and garnish with dried beetroot.
Outrageously delicious and a feast for the eyes! Discover the wonderful taste of this unusual combination and surprise your friends at your next dinner party.
Tip:
Depending on your preference, our milk Hot Chocolate ›Rausch Hot Chocolate Venezuela 43 %‹ can also be used.
