Beets and Passionfruit
An unexpected duo
Hey, it’s been a while! I’m sorry I’ve been MIA. It’s been a lot to say the least. I whipped up something delicious a few weeks ago at the James Beard House that I wanted to share with you. Beets and Passionfruit. Yeah, I know!
I was prepping a sangria with Passionfruit and pineapple as the focal points. My first thoughts are this is going to be high in acid and it was. I finished making the drink and the flavors were, well, muddy. I couldn’t identify a single flavor profile. It was just tart and unimpressive. So, I went to the kitchen to see what was available to grab and low and behold there was a tray of golden beets. I washed them, peeled them and juiced them. The drink simply put was missing a middle note, body and complexity that would round out all other elements.
I asked chef if he thought this would be the cure to which he responded by saying he couldn’t visualize the flavor profile they way he can with a plate of food. It doesn’t translate for him. My gut said this was the fix so I added them and when I tell you it was incredible, wow…
It’s a recipe worth sharing and celebrating and it paired so lovely with the dish Chef made. Easily the most beloved drink of the evening. Moral of the story: use your resources and trust you gut.
Boricua Sol
Puerto Rico in a glass. This blend embodies the island’s undeniable warmth, positive energy, and a beautiful melody of earth, sun, and water. It is a tribute to ancestral roots and a journey of self discovery.
Monin Passionfruit Syrup 1 oz
Golden Beet Juice 1 oz
Lime Juice 1 oz
Pineapple Juice 0.50 oz
Coconut Soda 1.5 oz
Mionetto Zero Proof 1.5 oz
GARNISH: ORANGE WHEEL + MINT TOP
GLASSWARE: WINE GLASS
I hope you enjoy this serve. Please take photos and tag me in them if you get to enjoy this. Until next time.
x0 LP