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Nusa Caña Cocktails: Rum n Roots
Rum n Roots – Photo Supplied
The beginning and end of a great night out.
Ingredients
- 50ml Nusa Caña Tropical Island Rum
- 20ml Beetroot & Honey Reduction*
- 10ml La Maison Fontaine Chocolate Absinthe
- 1 dash Angostura Bitters
- 1 dash coffee bitters
*For Beetroot & Honey Reduction
- 500g honey
- 500ml water
- 300g beetroot puree
- skin of 2 whole oranges (pith removed)
Glassware: old fashioned glass
Garnish: orange twist (discarded), dehydrated orange slice
Method
Stir all ingredients in mixing glass with ice. Strain into an old fashioned glass over a block ice. Express an orange twist over the drink then discard. Garnish with a dehydrated orange slice.
*For the Beetroot & Honey Reduction, place water, honey and beetroot puree in pan and bring to gentle simmer stirring until honey is dissolved. Add orange peels and simmer for 30 minutes stirring occasionally. Remove from heat and once it has cooled, remove and discard the solids and bottle.
