This week, we are featuring Montis Distilling. Montis Distilling is a small batch craft distillery based out of Function Junction right here in Whistler, BC. Check out their array of locally distilled spirits and pick up a citrusy Alpenglow Gin for this cocktail at the Whistler Farmers’ Market Sunday, September 26th or October 3rd .
Alpenglow Gin distilled right in beautiful Whistler, BC
Make It From the Market: Beetroot, Grapefruit and Ginger Sour with Montis Distilling Alpenglow Gin
With the fall solstice having come and gone, it felt like time to turn to the warm flavours of autumn. If you’re looking for a new way to use up those fall beets languishing in your vegetable drawer and give you and your friends a healthy buzz this dead season, look no further than this beetroot, grapefruit and ginger sour.
A quick infusion of Montis Distilling Alpenglow Gin with locally grown beets (try Laughing Crow Organics, Seed to Culture or Lil’wat Farm) and fresh ginger lends this cocktail its stunning bright pink colour as well as its spicy-sweet fall flavour. Balancing out this punchy beetroot, gin and ginger combination with creamy egg whites and tangy grapefruit leads to the perfect balance of flavour on the palate.
INGREDIENTS
For 2 cocktails:
¼ cup of beetroot, grated finely with a microplane
½ tsp ginger root, grated finely with a microplane
4 ounces of Montis Distilling Alpenglow Gin
1 ounce of honey
3 ounces of grapefruit juice (freshly squeezed juices lend the best flavour– same goes for the lemon or lime juice)
1.5 ounces of lemon or lime juice
2 ounces of egg whites (I use 2 egg whites gently separated from their yolk)
1 cup of ice to shake, and ice for serving (I like to use king cubes, but regular ice works as well)
Note: You will need a cocktail shaker and a fine mesh strainer for this recipe. If you don’t have a cocktail shaker, a clean water bottle or thermos with a lid will do the trick in a pinch. In place of a fine mesh strainer, cheesecloth will work.
METHOD
Mix the grated beetroot and ginger with your gin in a small bowl. Let sit a minimum of 5 minutes while you prepare your other ingredients.
In a separate container, mix your citrus juices with the honey until the honey is dissolved.
Strain the beetroot and ginger out of your gin using a fine mesh strainer. You should be left with 4 ounces of bright pink, infused gin.
Look at those layers! Keep reading to learn how to create the perfect egg white foam using the dry shaking technique.
In a boston shaker or makeshift shaker of your choice, combine the infused gin, citrus mixture and egg whites (depending on the size of the shaker, you may have to separate the recipe into 2).
Shake the mixture vigorously for at least 15 seconds. This is called a “dry shake”– if you shake the liquid first before adding ice, you will develop a thicker and creamier egg white foam for your cocktail.
Crack open your shaker, add in your ice, reseal and shake vigorously together for another 30 seconds.
Fill 2 glasses ¾ of the way full with ice or with one king cube in each.
Strain the mixture evenly into each glass, making sure to gently shake out all of the egg white foam.
Garnish as desired– I used a grapefruit twist, making sure to express some of the citrus peel over the top of each cocktail.
Bonus tips: before straining the cocktail into each glass, use a straw to taste your cocktail. Everyone has different preferences when it comes to drinks– if you prefer yours a bit sweeter, add some more honey. If you prefer yours less stiff, add more grapefruit juice. More tart? More lemon or lime. Simply adjust the flavours and shake again to combine. Much like cooking from home, making cocktails at home is super flexible: you can customize this gin sour to your exact palate.
You can also prep a larger batch of the infused gin, citrus-honey syrup and egg whites and drink these all night.
There is no need to save bartending to the professionals.
This cocktail is more involved than cracking open a beer or pouring a gin and tonic, but pulling out your inner mad scientist is worth it for this deep fuchsia gin sour. The soft sweetness of the beetroot and honey are the perfect counterbalance to the spicy ginger and the acidic the grapefruit. Pull out this cocktail for any occasion and you will surely impress even the most seasoned cocktail aficionados with your deft skills.
You’ll catch Montis Distilling at the market this Sunday, September 26th as well as October 3rd, but you can also check their hours online and visit them at their distillery in Function Junction. Come on down to our fall markets and find new and creative ways to use locally grown or crafted goods each weekend until October 10th, 2021.
