The Ruby Queen

Scouring for additions to your menu of novel cocktails this new year? Those that demonstrate your exemplary skills of being a cocktail maven, and will surely impress your guests? How about Scotch with beetroot juice?

Begin the year on a note replete with elegance, beauty while also a tad risqué. What better way to represent these characteristics than through the colour red? This resplendent ruby blend oozes oomph and sophistication. Culinary cocktails or health-infused ones? Bring on both! It’s all about exploring flavours and understanding light whiskies from the full-bodied, and the sweet from the bold and earthy.

Whisky’s popularity is continuing to soar not only among connoisseurs, but also with millennials who are veering away from traditional norms to celebrate whisky in new ways. Here we highlight the versatility of whisky by introducing the Ruby Queen cocktail. We recommend a good blended Scotch to cut through the heaviness of the drink which comes from using veggies. Celebrate this royal red infused with the organic-- an adventurous concoction that you won’t forget in a hurry.

The Process

Fill your cocktail shaker generously with ice. Add 60 ml of your favourite Scotch whisky, 30 ml of fresh red beetroot juice, 30 ml honey syrup*, and 22 ml freshly squeezed lemon juice to it.

Shake until the cocktail shaker is frosty, for about 30 seconds. Strain into a chilled cocktail glass. Garnish with a sprig of fresh tarragon and serve immediately.

Honey syrup is a great substitute for sugar that’s normally used in the staple simple syrup. Combine 3 parts honey and 1 part water over low heat in a saucepan. Stir until the honey is completely incorporated and the blend has a smooth consistency. Pour into a bottle and preserve.

Santé to the pink of health!