Ah, beetroot (or beet as it is known in some parts of the world). You either love that earthy note or you'll hate it. For me, that earthiness almost mimics raw dark chocolate, you know, the 80% cocoa type. In Australia, you're more likely to find it in a burger than you are a cocktail but the rich flavours (and colour) of beet can be put to equal good use in a cocktail. The flavour can be overpowering though so in working with it, you'd probably want to pair it with something that has its own punch. A well respected bartender was kind enough to give me a tip - beetroot and sweet vermouth is like a marriage made in heaven. Using that as a starting point, it was only natural that the mind turned to whisky, given that spirit's well known pairing with sweet vermouth in the most classic of cocktails - the Manhattan. From there, a little creme de cacao to accentuate the chocolate notes of the beetroot, port to introduce some balance with a surprise ingredient of soy sauce to add a silky umami to the whole thing, and voila! A cocktail where the whole is greater than the sum of its parts.

Beet Up Manhattan

• 60ml whisky*
• 20ml Antica Formula sweet vermouth
• 10ml port
• 5ml dark creme de cacao
• 30ml beetroot juice
• 3 drops soy sauce

Stir all ingredients over ice and strain into glass.

*Although a Manhattan is traditionally made with American whiskey, I suggest you try a Scotch in this - go for one that is unpeated and has rich, sherried and fruity notes such as those from Glendronach or Glenfarclas. I used an Australian whisky from Starward Distillery that is part of their Projects range - the Vintage Cellars PX Cask #3 which sees their whisky aged in Pedro Ximinez sherry casks.