About

At Ink & Elm we eat and drink in season. I create seasonal sours to reflect Chef's philosophy in the kitchen. The beet juice gets sweeter when boiled and still adds an earthy element to the flavor profile without being overpoweringly beet-y. We're creating a pineapple and vanilla syrup to sweeten the cocktail up slightly and make all of the flavors brighten up with a little sea salt. The fennel pollen is dusted on top of the cocktail for aromatics as well as enhancement for each sip.

Served at

Ink & Elm - Atlanta, GA

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Ingredients

2 oz. Wild Turkey 101 bourbon
.5 oz. Golden Falernum
.75 oz. Fresh Lemon Juice
1 oz. Boiled Beet Juice
.5 oz. Pineapple-Vanilla Syrup
.5 oz. Egg White
A pinch of sea salt



Directions

Dry shake all ingredients. Fill shaker with ice and shake until chilled. Strain into a coupe through a sieve. Garnish with Fennel Pollen.