This recipe is featured in our July 2014 Food +Entertaining Article, Celebrate the 4th with Summer Cocktails!
Pink HeelsplitterCourse: Drinks
1 1/2 ounces white rum
3 ounces beet & swiss chard tarragon sour mix (see recipe below)
1/4 ounce egg white
Dash rhubarb bitters
Splash soda water
FOR BEET & CHARD TARRAGON SOUR MIX
3 medium beets, peeled and cut into chunks
12 swiss chard stems, cut into 2-inch pieces
1/2 cup fresh tarragon, coarsely chopped
1 cup water
1 cup granulated sugar
1 cup lemon juice
1 cup lime juice
- Pack a Collins glass with ice and add sour mix, rum, egg white, and bitters. Add contents to a cocktail shaker and shake well until ice starts to break apart and mixture is frothy. Pour contents back into glass and top with soda water. Garnish with tarragon leaf.
- For Sour Mix: Add all ingredients to a saucepan except for lemon and lime juice. Bring to a slow boil and simmer for 20 minutes. Strain out beet, tarragon, and chard. Cool to room temperature and add lemon and lime juice. Store refrigerated for up to 2 weeks.
- Recipe from Maggie Ruppert, mixologist at Halcyon in Charlotte