Autumn Layered Cocktail: Apple + Beetroot with Rosemary Foam (variant c87c2855) - photo 1
← Recipes

Autumn Layered Cocktail: Apple + Beetroot with Rosemary Foam (variant c87c2855)

Vegan Drinks Vegan dishes 60 min Medium 41 wyświetleń ~18.68 PLN - (0)
Rate:
(0)
Start Cooking

Description

A modern, seasonal drink that combines the sweetness of freshly squeezed apple juice with the earthy note of beetroot and a sharp hint of ginger, topped with a light, aromatic rosemary foam. The layered color composition (purple beet, golden apple, white foam with green drops of rosemary oil) is visually appealing and invites you to try it. The drink is refreshing, has balanced acidity (lemon), delicate sweetness (syrups), and a distinct herbal aroma (rosemary). Perfect as a non-alcoholic option for autumn-winter parties, but it can easily be transformed into a cocktail with prosecco or a light spirit. Serve chilled in tall glasses with crushed ice or in prosecco glasses for an elegant effect.

Ingredients (12)

Servings:
4
  • Freshly squeezed apple juice 800 ml
  • Fresh beet juice 200 ml
  • Sparkling water (chilled) 400 ml
  • Freshly squeezed lemon juice 40 ml
  • White sugar 150 g
  • Water (for syrup) 300 ml
  • Fresh ginger 50 g
  • Fresh rosemary 8 g
  • Aquafaba (canned chickpea water) 80 ml
  • Crushed ice 300 g
  • Apple (for decoration) 1 szt.
  • ✨ Opcjonalne
  • Prosecco (optional, for the alcoholic variant) 120 ml
💰 Szacowany koszt dania: ~18.68 PLN (4.67 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Syrups

1

Prepare the syrups that will serve as the aromatic base. Weigh 150 g of sugar and 300 ml of water. Divide into two parts: 180 ml of water + 90 g of sugar for the rosemary syrup; 120 ml of water + 60 g of sugar for the ginger syrup. Prepare the syrups in two separate small pots.

Ingredients: White sugar, Water (for syrup)
Use a saucepan with a capacity of 1–1.5 l with a thick bottom; accurately weighing the sugar and water will ensure the stability of the syrups.
2

Rosemary syrup: in a saucepan, combine 180 ml of water with 8 g of fresh rosemary (sprigs) and add 90 g of sugar. Heat over medium heat, stirring until the sugar dissolves (about 3-4 minutes). Bring to a gentle boil, reduce the heat, and simmer for 5 minutes, cover, and let sit for 10 minutes to allow the rosemary to infuse its flavor. Strain through a fine sieve and cool to room temperature.

Ingredients: Water (for syrup), White sugar, Fresh rosemary
Use a fine sieve or cheesecloth to remove all the rosemary needles. The syrup should smell intense and have a bright golden color with green reflections.
3

Ginger syrup: peel 50 g of fresh ginger and slice it thinly. In a saucepan, pour in 120 ml of water, add 60 g of sugar and the ginger slices. Heat until the sugar dissolves, bring to a boil, then simmer for 5–7 minutes on low heat. Remove from heat, cover, and let it sit for 10 minutes. Strain and set the syrup aside to cool. The ginger syrup should have a noticeable, pleasant spiciness without bitterness.

Ingredients: Water (for syrup), White sugar, Fresh ginger
If you prefer a stronger ginger flavor, leave the slices in the syrup for longer (up to 20 minutes), but be careful — too long of a contact will increase the intensity and spiciness.

Preparing the juices

4

If you have fresh apples and beets: juice 800 ml of apple juice and 200 ml of beet juice in a juicer. If you are using store-bought juices, chill them well. To 800 ml of apple juice, add 40 ml of lemon juice and mix thoroughly — the acid will help preserve the color and add freshness.

Ingredients: Freshly squeezed apple juice, Freshly squeezed lemon juice, Fresh beet juice
Use a juicer or a slow juicer; if you are using store-bought juices, check the label to ensure they are sugar-free. Mixing container: 1 L pitcher with a spout.

Cooling and Layering Pace

5

Chill all prepared liquids (juices, syrups, sparkling water) in the refrigerator for at least 10–15 minutes. Chilled liquids layer more easily and the ice will melt less during pouring.

Ingredients: Crushed ice
Use a cool pitcher and fill the glasses with crushed ice before layering — this will improve the stability of the layers.

Rosemary foam

6

Pour 80 ml of chilled aquafaba into a bowl. Add 20 ml of cooled rosemary syrup (taste it: the foam should be aromatic but not overpowering). Whip with a hand frother or a mixer on high speed for 2–4 minutes until a thick, stable foam forms with a consistency similar to stiffly beaten egg whites.

Ingredients: Aquafaba (canned chickpea water), Fresh rosemary, White sugar
Use a clean, dry metal bowl and a hand mixer (or a blender with a whisk attachment). If you don't have a mixer, whisk vigorously by hand for about 8–10 minutes using a whisk — it will be more tiring, but possible.

Rosemary foam - refinement

7

After the initial whipping, add a small teaspoon of cooled rosemary syrup (about 5-10 g) and whip for another 30-60 seconds to allow the foam to take on the herbal aroma. Transfer the foam to a bowl and keep it in a cool place until serving (no longer than 30 minutes).

Ingredients: Aquafaba (canned chickpea water), Fresh rosemary
If the foam seems too loose, add a few extra seconds of beating; if it is too stiff, gently mix and thin it out with a small amount of water.

Layering the drink

8

Prepare 4 tall glasses. In each, add about 75 g of crushed ice (a total of ~300 g). First, very slowly and along the wall of the glass, pour in 50 ml of beet juice so that it forms a lower, intense layer. In a bowl, mix the remaining apple juice (combined with lemon) with 100 ml of sparkling water and 20 g of ginger syrup — this will be the middle layer. Gently pour this mixture in by the tablespoon along the inner wall of the glass to avoid disturbing the beet layer. This will create distinct layers.

Ingredients: Fresh beet juice, Freshly squeezed apple juice, Sparkling water (chilled), Crushed ice, Fresh ginger
For free pouring, use a bar spoon or a regular spoon turned upside down — pour along its back side. A steady pace and chilled liquids ensure a nice separation of colors.

Finishing

9

On top of each glass, gently place 2–3 tablespoons of the previously prepared rosemary foam. Use a teaspoon to evenly cover the surface of the drink with the foam. On the foam, add 2–3 drops of ginger syrup for decoration and drag a toothpick through it to create subtle green-pink patterns.

Ingredients: Aquafaba (canned chickpea water)
Use a spoon to scoop the foam and a toothpick for decoration. The foam should be stable and slightly shiny; if it collapses too quickly, chill it for a shorter time and add a little more aquafaba.

Decoration and Serving

10

Garnish the rim of each glass with a thin slice of apple (make a small cut so it can hold onto the edge). You can also attach a small sprig of rosemary next to the slice. Serve immediately, with a small spoon or a stirring straw; if serving the alcoholic version, just before serving, pour 30 ml of prosecco into each glass and gently stir the top layer.

Ingredients: Apple (for decoration), Prosecco (optional, for the alcoholic variant)
For decoration, use a kitchen knife or a mandoline to slice the apple thinly. If you are adding prosecco (optional), do not do this in advance — the bubbles are best preserved when served immediately.

Alternatives and notes

11

If you want a version without aquafaba (non-vegan), you can use 80 g of freshly whipped egg white (1-2 egg whites) — remember to consider the freshness of the eggs and safety recommendations. For a stronger beet flavor, reduce the amount of sparkling water by 50–100 ml and use 250 ml of beet juice.

Ingredients: Aquafaba (canned chickpea water)
Note: Using egg white will make the foam more stable, but the drink will no longer be vegan. Always inform guests about the presence of raw eggs.

Fun Fact

💡

Beets have been used since ancient times as a table and medicinal plant; in the 19th century, beet drinks were experimentally combined with fruit juices, which gave rise to modern layered cocktails.

Best for

Przyjęcie jesienne Bar bezalkoholowy na imprezie Romantyczna kolacja w sezonie Koktajlowa degustacja

Tips

🍽️ Serving

Serve in tall, clear glasses to showcase the layers. Ensure strong color contrasts: the intense purple beet and golden apple juice look best against the white foam. When serving for a group, prepare the syrups and foam in advance, and layer just before serving.

🥡 Storage

Store prepared syrups in airtight bottles in the refrigerator for up to 7 days. Keep chilled juices separately for up to 48 hours. Aquafaba foam tastes best fresh — prepare it no more than 30 minutes before serving. The finished layered drink is not suitable for long storage, as the layers will mix and the ice will melt.

📸 Ugotowane przez społeczność

Zaloguj się, aby dodać zdjęcie
Dodaj zdjęcie gotowej potrawy

Po zatwierdzeniu przez moderatora otrzymasz 10 punktów doświadczenia.

🍲

Nikt jeszcze nie dodał zdjęcia. Bądź pierwszy!

Comments (0)

Be the first to comment on this recipe!

Add a comment

You might also like

Sparkling Winter Mocktail with Pomegranate, Pear, and Aquafaba Foam 45 min

Sparkling Winter Mocktail with Pomegranate...

Drinks
Sicilian Caponata 45 min

Sicilian Caponata

Italian Cuisine
Rhubarb-Strawberry Lemonade with a Hint of Basil 60 min

Rhubarb-Strawberry Lemonade with a Hint of...

Drinks
Refreshing Rose-Raspberry Lemonade 50 min

Refreshing Rose-Raspberry Lemonade

Drinks
Zero Waste Citrus Cordial with Lime and Lemon 270 min

Zero Waste Citrus Cordial with Lime and Lemon

Drinks
Imam bayıldı 90 min

Imam bayıldı

Middle Eastern Cuisine

Recipe Categories

Drinks
Drinks in: Valentine's Day

Romantic drinks that will enhance the atmosphere and highlight the flavors of the dishes, perfect for a Valentine's Day dinner.

See all recipes in this category
Vegan dishes
Vegan dishes

Vegan cuisine features delicious dishes without animal products - healthy, ethical, and environmentally friendly. Plant-based protein: tofu, tempeh, soy, lentils, chickpeas, and beans take center stage. Vegan dairy substitutes: plant milks, cashew cheese, and vegan yogurts. Recipes for vegan burg...

See all recipes in this category
Reklama