Farm-to-fork
Pink Heelsplitter
1 ½ ounces white rum (Muddy River, Belmont, NC) 3 ounces Beet & Swiss Chard Tarragon sour mix (see below)
1
?4 ounce egg white
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 break apart and mixture is frothy. Pour contents back into glass and top with soda water. Garnish with tarragon leaf and serve!
Beet & Chard Tarragon Sour Mix
3 medium beets, peeled and cut into chunks 12 Swiss chard stems cut into 2" 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. n
drink Recipes: Maggie Ruppert, Mixologist, Halcyon
September 2013
43