Beetroot and... chocolate? In a cocktail? Yep, you read that right, and bloody delicious it is too – particularly when it's been put together by mixology maestro Rich Woods of Duck & Waffle. He's created a special Easter menu around chocolate which will be available for one week only from Good Friday on 25 March, and another that's based around vegetables, launching on 2 April. If you can't make it down to try them in situ, this recipe will give you the best of both worlds. 

Ingredients

For the beetroot and chocolate liqueur

  • 55g sliced beetroot
  • 35g cacao nibs
  • 250ml vodka
  • 125g caster sugar
  • 100ml water

For the cocktail

  • 35ml beetroot and chocolate liqueur
  • 90ml champagne

Method

To make the liqueur

  1. In a pan over a medium-high heat. Add your water and sugar and begin to stir to dissolve the sugar.
  2. Add the cacao nibs and beetroot and continue to stir to infuse.
  3. Once your infusion has turned dark red, remove from the heat source.
  4. Gently pour in vodka and mix.
  5. Once cooled, transfer your liqueur to a bowl or container, seal and refrigerate for 4hrs whilst it further infuses.
  6. To filter, line a funnel or sieve with a coffee filter or tea cloth and place this over a second, clean container or bottle.
  7. Pour the liquid through your home filter. Collecting the now infused liqueur in the container.
  8. Seal and reserve until needed.

To make the cocktail

  1. Pour 35ml of the liqueur into a champagne flute and top with champagne.

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