This recipe appears in:Drink Your Beets: How to Make Rouge Tomate's Red Tornado
Even if you're not so big on beets, chances are you'll be pleasantly surprised by this delicious mix of pomegranate, citrus, and beet juice.
At Rouge Tomate in New York City, everything is juiced fresh—including pomegranate seeds. We'll forgive you for using bottled pomegranate juice instead.
Note: If your beet is very ripe and sweet, you may want to use less agave syrup. Your soda siphon can be filled with extra pomegranate reduction to use for several cocktails. At Rouge Tomate, they usually fill their soda siphon with 2 cups of pomegranate reduction (made from one quart of pomegranate juice), which will yield about 15 ounces of foam.
- For the optional pomegranate foam:
- 4 ounces pomegranate juice, bottled or juiced from about 2 cups pomegranate seeds
- For the cocktail:
- 2 ounces pomegranate juice, bottled or juiced from about 1 cup of pomegranate seeds (washed, from about 2 medium pomegranates)
- 2 ounces beet juice, from about 1 medium beet (washed and peeled)
- 3 ounces clementine juice, from about 2 peeled clementines
- 1/2 ounce fresh lime juice, from 1 lime
- 1/4 ounce light agave syrup (see note)
For the optional pomegranate foam: If you'd like to top your drink with pomegranate foam, bring pomegranate juice to boil over moderately high heat. Boil until reduced by half. Put reduction in a soda siphon and charge with carbon dioxide.
For the cocktail: Combine pomegranate juice, beet juice, clementine juice, lime juice, and light agave syrup (if using) in a cocktail shaker filled with ice. Shake until well chilled, about 15 seconds. Strain into an ice-filled glass.
Top with an ounce of pomegranate foam from the soda siphon if desired.