Ghostwriter 2.0

Tequila, Beet, Curaçao, Lime, Yogurt, Aquafaba

Bartender Austin Carson of Mizuna | Denver, CO

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Adapted by StarChefs | MONTH YEAR

INGREDIENTS

Apple-Beet Yogurt:
Yield: 2 cups
½ cup sugar
1 cup shaved purple beets
1 teaspoon citric acid
1 red apple, sliced
1 cup nonfat plain yogurt

Vanilla-Lotus Yogurt:
Yield: 2 cups
½ cup sugar
1 cup shaved lotus root
1 tablespoon kosher salt
1 cup unsweetened vanilla yogurt

Cumin-Spiced Aquafaba:
Yield: 1 cup
1 cup garbanzo bean cooking liquid
1 tablespoon ground cumin

Roasted Beet Syrup:
Yield: 2 cups
1 cup sugar
1 cup roasted beets
1 pod anise
½ vanilla bean

To Assemble and Serve:
Yield: 1 cocktail
1¾ ounces Cazadores Blanco Tequila
¾ ounce lime juice
¼ ounce Pierre Ferrand dry curaçao
½ barspoon saline solution
Lime wheel

METHOD

For the Apple-Beet Yogurt:
In a small saucepot on medium heat, prepare a 2:1 simple syrup. When sugar is dissolved, remove from the heat and add beets and citric acid. Cover and let stand for 10 minutes; strain beets. Cool to room temperature and add apple. Transfer to refrigerator for 24 hours; strain. Gently fold syrup into yogurt.

For the Vanilla-Lotus Yogurt:
In a small saucepot on medium heat, prepare a 2:1 simple syrup. When sugar is dissolved, remove from the heat and add lotus root and salt. Steep 3 hours; strain. Gently fold syrup into yogurt.

For the Cumin-Spiced Aquafaba:
Add tablespoon of ground cumin per cup of aquafaba. Stir in gently.

For the Roasted Beet Syrup:
In a small saucepot on medium heat, prepare a 1:1 simple syrup. When sugar is dissolved, pull from the heat and add beets, star anise, and vanilla bean. Steep for 10 minutes and strain.

To Assemble and Serve:
In a cocktail shaker, combine ¾ ounce Roasted Beet Syrup, ½ ounce Aquafaba, tequila, lime juice, curaçao, and saline. Add ice and shake. Strain cocktail into a into a highball with ice. Garnish with lime wheel, and serve with one dollop each Apple-Beet Yogurt and Vanilla-Lotus Yogurt on the side.

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