Winter Cocktail "Ruby Pear" with Aquafaba Foam - photo 1
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Winter Cocktail "Ruby Pear" with Aquafaba Foam

Wegetariańskie Drinks New Year's Eve Valentine's Day 30 min Medium 15 wyświetleń ~32.22 PLN - (0)
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Description

A modern, seasonal drink for winter evenings: a combination of the sweet-earthy juice from roasted beets and pears with a spicy note of fresh ginger, balanced by lemony freshness and a delicate, creamy foam made from aquafaba. The cocktail has an intense ruby color and a contrasting light foam, making it a perfect elegant drink for parties, New Year's Eve, or a romantic dinner. The flavor is complex — the natural sweetness of pear and honey, the warming spices of cinnamon and ginger, and a light sparkling base from sparkling water — create an eye-catching and flavorful drink that can be served in tall glasses with a slice of pear and a pinch of cinnamon. The recipe is modern and easily modifiable (non-alcoholic version and optional rum), and its preparation does not require specialized equipment, just basic kitchen tools.

Ingredients Used

Ingredients (11)

Servings:
4
  • Pear 3.3 szt.
  • Raw beetroot 300 g
  • Fresh ginger 20 g
  • Lemon juice 60 ml
  • wildflower honey 60 g
  • Sparkling water 400 ml
  • Crushed ice 200 g
  • Aquafaba (chickpea water) 60 ml
  • 🌿 Przyprawy
  • Ground cinnamon 2 g
  • ✨ Opcjonalne
  • Edible gold 1 g
  • Dark rum 4 łyżki
💰 Szacowany koszt dania: ~32.22 PLN (8.06 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of roasted vegetables and fruits

1

Preheat the oven to 200°C (top-bottom). Wash the pears, cut them in half, and remove the seeds with a teaspoon. Wash the beets, dry them, and wrap each one individually in aluminum foil (or place them in a covered baking dish). Arrange the pears and beets on a baking tray and bake for 30-40 minutes, until the beets are soft (insert a fork — it should go in easily), and the pears are slightly browned and soft, but not falling apart.

Ingredients: Pear, Raw beetroot
Use a baking tray lined with parchment paper. Beets bake faster if you cut them in half; larger beets may need 40 minutes. If you want to speed up the process, you can cook the beets in a pressure cooker for 20-25 minutes.
2

After baking, remove the pears and beets and set aside for 10 minutes to cool slightly (this will make juicing easier and prevent burns on your hands). If the beets had skin, after cooling slightly, you can peel them with a knife or your fingers (the skin should come off more easily).

Ingredients: Pear, Raw beetroot
Use kitchen gloves when taking it out of the oven. Letting it rest for 10 minutes is an important step — hot ingredients can make blending later difficult and change the flavor.

Base juice

3

Chop the pears and beets and place them in a blender along with the finely grated ginger (use a grater or chop finely). Add 30 g of honey (half the amount) and 30 ml of lemon juice. Blend on high speed for 45-60 seconds until the mixture is smooth. Strain through a fine sieve or a dense strainer, pressing with a spoon to separate the juice from the pulp — you will get an intense, ruby-red base juice.

Ingredients: Pear, Raw beetroot, Fresh ginger, wildflower honey, Lemon juice
Use a jug blender or a slow juicer. When straining, press the pulp gently to extract more juice, but do not press too hard to avoid transferring lumps and fibers. The collected pulp can be added later to baked goods — do not throw it away.

Ginger syrup

4

In a small saucepan, combine 30 g of honey (the rest), 20 g of grated ginger (the rest), and 60 ml of water (pour a little from the sparkling water into the saucepan or use regular water). Heat over medium heat for 4-5 minutes until the syrup combines and takes on the aroma of ginger. Remove from heat and set aside to cool. The syrup will be used to adjust sweetness and flavor.

Ingredients: wildflower honey, Fresh ginger
Use a small saucepan with a capacity of 1 liter. Do not bring the syrup to a boil quickly — gentle heating releases the aromas. If you don't have a measuring cup, a tablespoon = 15 g, but remember: ingredients must be measured by weight for precision.

Aquafaba foam

5

Pour the aquafaba (60 ml) into a large, clean, and dry bowl. Add 1/3 teaspoon of ground cinnamon (about 0.7 g from the given amount). Whip with a hand mixer on medium speed for 3-5 minutes, until the aquafaba starts to thicken, then increase the speed and whip for another 3-5 minutes, until a smooth, stable foam with the consistency of stiff cream forms. The foam should hold its shape and create soft peaks.

Ingredients: Aquafaba (chickpea water), Ground cinnamon
Use a metal or glass bowl and completely dry tools (fat will ruin the foam). If you don't have a mixer, you can whip the aquafaba with a hand whisk, but it will take about 8-12 minutes. An alternative for non-vegans: replace the aquafaba with 60 g of fresh egg white (optionally review safety guidelines).

Cooling and assembling the base

6

In a bowl with the strained juice, add the cooled ginger syrup and the remaining lemon juice, and mix with a spoon. Taste and if you need more sweetness or a spiced note, add more ginger syrup or honey in increments of 5 g. Then pour in 200 ml of chilled sparkling water and gently mix to preserve the bubbles.

Ingredients: Sparkling water, Lemon juice, wildflower honey, Fresh ginger
Use a large mixing bowl or a pitcher with a capacity of at least 1 liter. Gently mix in an upward motion to avoid destroying the carbonation of the sparkling water.

Cooling and preparing the glasses

7

Fill tall glasses (4 pieces) to the brim with crushed ice. If you want a layered effect, fill the ice only to 3/4 of the height. Prepare thin slices of pear for decoration (about 80 g in total) — slice very thinly using a sharp knife or mandoline.

Ingredients: Crushed ice, Pear
The best choice will be tall, transparent Collins glasses; for decoration, use thinly sliced pear that can be hung on the rim of the glass. A mandoline gives the thinnest slices, but it is dangerous — use a guard.

Cocktail Assembly

8

Pour an equal part (about 150 ml) of the ruby base juice with additions (from steps 3 and 6) into each prepared glass. If you are using rum, add 15 ml to each glass and gently stir with a bar spoon. Top each glass with the remaining very chilled sparkling water (about 50 ml per glass) to create a lightly sparkling base.

Ingredients: Sparkling water, Dark rum
Use a jigger to measure the rum. Stir gently to avoid losing the bubbles. For a non-alcoholic version, skip the rum and possibly add a little more ginger syrup.

Applying the mousse and decoration

9

Spoon a layer of whipped aquafaba (about 15 g-20 g per serving) onto the surface of each portion, spreading it evenly to the edge of the glass. Gently sprinkle a small amount of cinnamon (the remainder from 2 teaspoons) and place a slice of pear on the rim of the glass. If you want a luxurious effect, sprinkle one glass with a minimal amount of edible gold flakes (optional).

Ingredients: Aquafaba (chickpea water), Ground cinnamon, Pear, Edible gold
Use a bar spoon or silicone spoon for precise application of the foam. Apply slowly, the foam should sit just above the surface of the drink. Additionally, you can add a rum mist (a few drops) on the foam for aroma, but be careful not to drown the foam in liquid.

Serving

10

Serve immediately — the drink tastes best chilled, with crunchy ice and fresh foam. Before serving, inform your guests that the foam is vegan (aquafaba) and that they can mix it with the drink to their liking.

Ingredients: Crushed ice, Aquafaba (chickpea water)
Serve with a long bar spoon so guests can mix the foam with the drink. If you're making a larger quantity, prepare the foam just before serving, as the aquafaba will settle slightly over time.

Fun Fact

💡

Aquafaba — chickpea water — was discovered as an egg white substitute by vegans by accident and quickly gained popularity due to its ability to create stable foam; its name comes from the Latin 'aqua' (water) and 'faba' (bean).

Best for

Sylwester Walentynki Przyjęcie zimowe

Tips

🍽️ Serving

Serve in clear, tall glasses (Collins) to showcase the color contrast. For a creamier version, replace part of the sparkling water with chilled cider (low-sugar) — this will give a richer flavor profile. Set the rum option separately for guests. Add the foam just before serving.

🥡 Storage

The base juice can be stored in a closed container in the refrigerator for up to 48 hours — mix and chill before serving. Whip the aquafaba just before serving; the finished foam loses stability after 1-2 hours and may slightly deflate. The drink should be consumed immediately after preparation to maintain its fizz.

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