ENTERTAINING
PINK HEELSPLITTER
1 ½ ounces white rum
3 ounces beet & swiss chard
tarragon sour mix (see below)
⁄4 ounce egg white
1
Dash rhubarb bitters
Splash soda water
Pack a Collins glass with ice and add
sour mix, rum, egg white, and bitters.
Add contents to a cocktail shaker and
shake well until ice starts to brea k apart
and mixture is frothy. Pour contents
back into glass and top with soda water.
Garnish with tarragon leaf. Serves one.
Recipe from Maggie Ruppert, mixologist at
Halcyon in Charlotte
BEET & CHARD TARRAGON SOUR MIX
3 medium beets, peeled and
cut into chunks
12 swiss chard stems, cut
into 2-inch pieces
½ cup fresh tarragon,
coarsely chopped
1 cup water
1 cup granulated sugar
1 cup lemon juice
1 cup lime juice
Add all ingredients to a saucepan
except for lemon and lime juice. Bring
to a slow boil and simmer for 20
minutes. Strain out beet, tarragon, and
chard. Cool to room temperature
and add lemon and lime juice. Store
refrigerated for up to 2 weeks.
JUNE JULY 2014
93