Ar Gaichacho Recipe

Prepare roasted beet purée (if not using pre-made)

Preheat oven to 400°F (200°C). Wrap 1 medium beet in foil and roast until tender, about 45–60 minutes. Let cool, peel, then blend approximately 1/4 cup of the roasted beet flesh with 1–2 teaspoons of water until smooth to yield about 1/4–1/3 cup purée. Strain if desired for a smoother texture. Chill before using.

Add chacha (1.5 oz), bourbon (0.75 oz), fresh lemon juice (0.75 oz), roasted beet purée (0.5 oz), simple syrup (0.5 oz), and egg white (0.5 each, optional) to a cocktail shaker.

Dry shake (no ice) vigorously for 10–15 seconds if using egg white to emulsify and build a frothy texture.

Add ice to the shaker and shake again vigorously for 12–15 seconds to chill and dilute the cocktail properly.

Double strain the mixture through a fine mesh strainer into a chilled coupe or Nick & Nora glass to remove beet solids and ice shards.

Add 2 dashes of Angostura bitters on the foam, if present; use a toothpick to create a decorative swirl or pattern.

Garnish with a lemon twist expressed over the drink (twist skin over the surface to release oils) and rest a thin roasted beet slice or dehydrated beet chip on the rim or float it on the foam.

Serve immediately. Recommend stirring gently once if foam settles before taking the first sip.