Beet Mojito!
One might think mixing beetroot and rum is crazy! Why combine a great spirit like rum with a vegetable like beetroot? You may be right and may call me crazy. However, don’t dismiss it before trying this irresistible take on the Classic Mojito. The Beet Mojito is freshening, energizing, very colorful and super tasty! I assure you; it will captivate your taste buds. Moreover, it will shine as the star at your next party or dinner with friends. The Beet Mojito will be unforgettable.
So why not give it a try!
Ingredients Cooking the Red Beetroots
3 small to medium size red beets
1 cup freshly squeezed orange juice
2 tbsp freshly squeezed lime juice
1 tbsp anise seeds
1 tbsp ground cumin
2 tbsp ground sage
1 tbsp ground cinnamon
2 tbsp cane sugar
2 cups filtered water
Ingredients Cooking the Golden Beetroots
3 small to medium size yellow/golden beets
1 cup freshly squeezed orange juice
2 tbsp freshly squeezed lime juice
1 star anise
1/2 tbsp cumin seeds
1 cinnamon stick
2 tbsp cane sugar
2 cups filtered water
Remove the beets’ tops and stems. Scrub the beets with a brush and place the red and golden beets in a separate medium-size saucepan (do not cook the red and golden beets in the same saucepan). Cover the beets with freshly squeezed lime and orange juice and filtered water. Add the spices as listed above. Stir the spices into the orange and lime juice mix, and bring to a boil. Cover each saucepan, reduce the heat, and let it simmer for about 40 minutes or until the beets are tender. Drain each saucepan’s beet juice into a separate container and rinse the beets with cold water. Cool the beets and use a sharp knife to remove the skin. Cut them into bite-sized pieces. Refrigerate the beet juice before preparing the Beet Mojito.
Ingredients Beet Mojito
2 oz Ron Botran Anejo 8-Years
1/2 lime
Cooked beetroot, sliced (red or golden)
8 mint leaves
2 bar spoons crystalline sugar
1 oz beet juice (red or golden)
Mineral water
Glass
Highball glass
Cut half a lime into wedges and add it to your highball glass, along with sugar, cooked beets, and mint leaves. Muddle these ingredients using a muddler. A soft and gentle muddle is all you need to extract the flavor of the lime and the mint. Fill the glass to the top with crushed ice and pour the Ron Botran Anejo 8-Years and the beet juice over the ice. This will cool down the rum and the juice. Some ice will melt which gives you room to stir. Use a bar spoon to stir the mixture. Try to distribute the lime wedges and the mint leaves throughout the glass. Add more crushed ice so that the glass is full and the ice glistens on top. Top the glass with mineral water.
Sip your outstanding Beet Mojito and delight your guests with this extraordinary twist on the traditional Mojito!
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