Pink Heelsplitter | Peachy the Magazine

Ingredients

• 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