Guava & Beet Recipe
vodka, italian bitter bianco, homestead guava, beet, pomegranate, lemon
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Ingredients
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Base Ingredients
Fruits & Vegetables
Garnish
Method
Preparation
Prepare the Beet
Wash and peel the beet. Cut it into small cubes. If desired, roast the beet cubes in a preheated oven at 400°F for 20-25 minutes until tender, or steam them for 10-15 minutes.
Prepare the Guava
Slice the homestead guava in half and scoop out the flesh. Discard the skin and place the guava flesh into a blender.
Juice the Lemon
Squeeze half an ounce of fresh lemon juice and set aside.
Extract Pomegranate Seeds
Cut the pomegranate in half and gently tap the back with a wooden spoon to release the seeds into a bowl.
Mixing
Combine Ingredients
In a cocktail shaker, combine the vodka, Italian bitter bianco, guava flesh, roasted or steamed beet cubes, pomegranate seeds, and lemon juice.
Shake
Fill the shaker with ice and shake vigorously for about 15-20 seconds until well chilled.
Serving
Strain and Garnish
Strain the mixture into a chilled cocktail glass. Garnish with a lemon slice and a sprinkle of pomegranate seeds on top.