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  • Bloody beet martini
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    By Andreas Viestad

    Bloody beet martini

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    A bloody marriage between Mary and Martini – with a beet as the bridesmaid. A really cool thing with this drink is that you get a fun, pinkish foam on top of the drinks. I am not quite sure why but it might have something to do with the pectin in the skin of the tomato.

    Makes 2 cocktails


    • 1

      For the tomato water: Cut the tomatoes in two. Coarsely chop the chili. Put the tomatoes and the chili in a blender, and blend for 10 seconds. Cover a medium bowl with cloth. Pour in the mixture. Squeeze out as much of the juice as you can.

    • 2

      Fill a cocktail shaker two-thirds full of ice. Combine vodka, tomato water, and beet juice in the shaker. Shake until well chilled. Strain the mixture into a Martini glass. Garnish with pickled beet.

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    This entry was posted in Andreas Viestad, Episodes, Recipes by chef, S04 E02 The World's Best Sausages and tagged , . Bookmark the permalink.
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