The Root Awakening, served at Otto’s German Bistro in Fredericksburg, is an earthy, crisp and zingy cocktail perfectly flavored for Fall.
Ingredient Specifications:
2 oz. batch
-1.5 oz. beet vodka
-.25 oz. rowanberry brandy
-.25 oz. St-Germain
.75 oz lemon juice
.75 oz ginger syrup
Shake and serve in wine glass with medium ice. Top with sparkling wine and garnish/express with a lemon peel.
Batch:
1500 ml beet vodka
250 ml rowanberry brandy
250 ml St-Germain
100 ml Angostura Bitters
100 ml Peychaud’s Bitters
Beet vodka:
Add 6-7 large roughly peeled and chopped beets to 2 liters of vodka and infuse three or more days.
Ginger syrup:
Make a 1qt:1qt simple syrup on the burner. Once the sugar dissolves, add two cups of chopped ginger and let it simmer for 10 minutes. Then, remove from heat and cover it with a kitchen towel until it cools, then strain.