Favorite

Bartender Challenge 

We pick the ingredient, you make the cocktail. This month: Beet and goat cheese salad.

click to enlarge food53_bartender_challenge.jpg

Scott Elmquist

Bartender: Toast’s Scott Harris

Challenge ingredient: Beet and goat cheese salad

We weren’t sure how our chosen mixologist would recreate a classic beet and goat cheese salad in a glass — at least, one that we’d also want to drink. But Scott Harris of Toast rose magnificently to the challenge, producing a tangy, slightly sweet, slightly earthy cocktail that practically glows with fuchsia light. — Brandon Fox

It Beets a Mule

2 ounces Del Maguey Vida Mezcal tequila
1 ounce beet and peppercorn shrub*
3/4 ounce fresh lime juice

Directions:
Add all ingredients to a cocktail shaker and shake with passion. Double strain into a rimmed cocktail glass, and garnish with shaved frozen goat cheese across the surface.

*Beet and Peppercorn Shrub (Adapted from a recipe in Imbibe Magazine)

10 organic red beets
1/2 cup white vinegar
1 cup apple-cider vinegar
1 cup white sugar
1 teaspoon black peppercorns
1 teaspoon kosher salt

Purée the beets and vinegar in a blender. Press it through a fine mesh strainer to capture. Combine the juice, sugar, peppercorns and salt in glass container. Cover and let steep for 24 hours at room temperature. Strain the mixture through a double-wrapped cheesecloth and pour into another glass container. Refrigerate and use within two months.

Favorite

Latest in Food and Drink

Comments (3)

Showing 1-3 of 3

Add a comment

 
Subscribe to this thread:
Showing 1-3 of 3

Add a comment

Connect with Style Weekly

Most Popular Stories

  • Conversation Starter

    Conversation Starter

    JewFro looks to meld the diaspora of Jewish and African cuisine at its first restaurant in Shockoe Bottom this fall.
    • Jul 27, 2021
  • Kitchen Kismet

    Kitchen Kismet

    Japanese pop-up Young Mother takes over Adarra Monday, Aug. 9.
    • Jul 26, 2021
  • Save the Date

    Save the Date

    This summer: a pop-up wine dinner and three-night culinary journey.
    • Jul 19, 2021
  • Heat Wave

    Heat Wave

    Coastal Mediterranean restaurant Pinky’s to open in Scott’s Addition on July 21.
    • Jul 20, 2021
  • More »

Copyright © 2021 Style Weekly
Richmond's alternative for news, arts, culture and opinion
All rights reserved
Powered by Foundation