“Sangre Del Toro” Beet & Black Pepper Espuma Topped Gin & Tonic | Club House for Chefs
“Sangre Del Toro” Beet & Black Pepper Espuma Topped Gin & Tonic
Ingredients
- Cocktail | Serves 4
- 1 oz Cocktail Classic Tonic Syrup
- 1 oz Green Hat Distilled Gin
- 3 oz Beet and Black Pepper Espuma
- 1 sprig Fresh Tarragon
- 1 pinch Club House ® Pepper, Black Cracked
- Beet and Black Pepper Espuma | Serves 4
- 6 each Raw beets, peeled and juiced
- 1 cup Sugar
- 1 cup Water
- 2 oz Fresh Tarragon
- 2 oz Fresh Rosemary
- 1/4 cup Club House ® Pepper, Black Whole
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