Beetroot Cocktail

(Yes, I bought myself the cutest little mushroom glass on the planet for this recipe. I wasn’t sure I was up for a mushroom cocktail (which are apparently a thing), but beets are nice and earthy…)

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Beetroot Cocktail

Delicious, yet also full of healthy nutrients. This will make enough for several cocktails.

Juice:
2 c. beets, peeled and roughly chopped
2 c. coconut milk
1/4 c. sugar or jaggery
1/4 c. lime juice
1 t. ground cardamom

Arrack

1. Combine juice ingredients in blender and liquefy. (For a thinner cocktail, add up to 2 c. water.)

2. For each serving, stir 1-2 oz. arrack into 3/4 c. juice. Serve cold.

Optional spicy variation: Some chopped green chili would go nicely with this!

A Classic

I didn’t invent the watermelon margarita; it’s a classic. But I had fun making it. Pretty pretty. I honestly wouldn’t serve it with watermelon in the bowl like this, though — you wouldn’t easily be able to get to it once you finished your drink. Not practical! Better to just fill that bowl with ice, help keep your drink cold.

2-4 oz. watermelon juice (to taste)
1 oz. tequila (you can infuse the tequila with green chili if you like)
1/2 oz. lime juice
garnish of watermelon slice and green chili slice, salt for rim

Pretty Pulpy

Turns out it’s pretty pulpy; if you let it sit, it’ll separate. But for making cocktails, you’re probably going to want to sieve it.

Hibiscus Tea

If you’re not getting as bright a color as you’d like, remember to acidify — a little lemon or lime juice should set you right.

The Flying Hibiscus

If I ever open up that cafe / bookstore / flower shop / art gallery / textile arts shop / bar (it’s not going to happen, I have books to write, but y’know, a girl can dream), I’d have to offer this cocktail. I even gave it a fun name. Put a bird on it!

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The Flying Hibiscus

2 oz. hibiscus tea (boil a few handfuls of hibiscus flowers in 8 oz. water to make hibiscus tea)
juice of 1/2 a lime
1-2 T rose syrup (to taste), or honey

1 oz. vodka (optional)

1. Make hibiscus tea. Combine 2 oz. tea with lime juice and rose syrup (or honey). You can enjoy it just as it is — a little tangy, a little sweet, beautifully floral.

2. Stir in vodka for the alcoholic version. Garnish with hibiscus flower and enjoy!

I Think It’s Okay

I really shouldn’t start on the cocktail party cookbook recipes until I finish up the vegan cookbook ones — but since this cocktail is also vegan, and I can potentially include it, I think it’s okay. (There’s going to have to be a bit of a winnowing, though — I have more recipes than I have room for in the book…) I had just enough blooms on my hibiscus tree to pull this off.

Our First Stretch Goal

Morning, folks! I’m here with your Vegan Serendib Kickstarter update — and stretch goals!

We’ve blown through our $2500 goal, and are currently sitting very nicely at $4287 with two more weeks to go. More funds will let us do more stuff, so here’s the first stretch goal — if we make it to $5000, I’m going to release:

• Serendib Cocktail Party Sampler eBook (aiming for Oct. release, so you have it in plenty of time for the holiday season)

I’m planning to include a baker’s dozen of tropical recipes, including savory bites, sweet bites, and some fun drinks (both alcoholic and non).

As many of us are able to re-enter the party-throwing phase, maybe a little Sri Lankan inspiration will be helpful! (And if you’re still sheltering in place, you might want a little cocktail inspiration for yourself…)

You’ll be able to select the vegan or non-vegan version of the book, and all Kickstarter backers will receive a copy. It’ll also be available for purchase, of course, so a cute little holiday gift for yourself or someone you love?

Interested? Head on over to the Kickstarter and pledge, and/or tell your friends. Likes / comments / shares always appreciated for visiblity!

https://www.kickstarter.com/…/vegan-serendib-a-sri…