BLACK BETTY COCKTAIL

At one of downtown Vancouver’s celebrated farm-to-table restaurants, Royal Dinette, bar manager Kaitlyn Stewart plays with kitchen ingredients and techniques in her cocktails. The Black Betty intrigues with its dark depths and dehydrated beetroot-sugar garnish dusted across a layer of egg white.

INGREDIENTS IN THE BLACK BETTY COCKTAIL  

1 ¹⁄₂ oz El Jimador blanco tequila

¹⁄₂ oz Odd Society crème de cassis

1 oz Pressed lime juice

¹⁄₄ oz Black sesame orgeat syrup*

1  Egg white

¹⁄₂ tsp Activated charcoal

Garnish: Dehydrated beetroot sugar**

 Glass: Rocks

HOW TO MAKE THE BLACK BETTY COCKTAIL

Combine all the ingredients into a mixing tin, and dry shake to emulsify egg white.

Add ice and shake again for 10 to 15 seconds.

Fine-strain into small rocks glass but with no ice.

Garnish with dehydrated beetroot sugar.

*Black sesame orgeat syrup: Lightly toast 2 cups of black sesame seeds in a pan. Let cool, then blend in a blender or food processor. In a separate saucepan, bring 1 1/2 cups sugar and 1 1/4 cups water to a light simmer. Once the sugar has dissolved, add the blended sesame seeds to the saucepan. Bring to a boil over medium heat, then remove from heat and cool for 3 hours. Once the mixture has cooled, strain through a fine-mesh strainer or cheesecloth until silky. Add 1 tsp orange blossom water and 1 oz vodka. Bottle and refrigerate. Can be stored for up to 3 months.

**Dehydrated beet sugar: Juice 4 large beets, take the pulp (or byproduct), and ring out excess juice using a kitchen towel or cheese cloth. Spread the pulp onto a tray, and place the tray in a dehydrator or oven at 120 degrees Fahrenheit. Once the pulp is completely dry, add it to a spice grinder or blender with 1/2 cup white sugar, then blitz into a fine powder. Makes 1 cup.