Chef Katsuya Fukushima of Cafe Atlantico and Minibar says it made sense to use beets as a sweetening agent in this drink recipe, since some sugar is processed from beets.
Servings: 1 drink
- 5 lime wedges
- 15 small mint leaves
- 1 to 1 1/2 tablespoons sugar
- Ice cubes only
- 1/4 cup white rum
- 1 to 1 1/2 tablespoons beet puree
- 1 to 2 splashes lemon-lime soda, such as Sprite
- Sugar cane stick (available at Asian and some Latino specialty markets), for garnish (optional)
In a highball glass or tall tumbler, mix the limes, mint and sugar until the ingredients are well crushed and combined. Fill the glass with ice and add the rum and red beet puree. Cover and shake well, or stir vigorously. Fill the rest of the glass with the lemon-lime soda. Garnish with a fresh sugar cane stick, if desired, and serve immediately.
Adapted from chef Katsuya Fukushima of Cafe Atlantico and Minibar in downtown Washington.
Tested by Anne McDonough.
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