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Serpentina
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Submitted on: March 17, 2021
At the time I was coming up with this particular cocktail, beets were in season. Beets became my starting off point for this concept and everything just went from there. I knew I wanted to make an egg white cocktail but really wanted the beets to shine, so I decided that using vodka would be the best spirit to infuse and also wouldn’t overpower. At that point, I literally googled what herb goes well with beets, and tarragon was an overwhelming response. I then dug deeper and researched what tarr...
Instructions
Garnish
Build
Glass
Estimated strength
Shake & Double Strain
Glass
About 16% ABV (estimate)
By Jocelyn Jolley
Bartender @ Michael's on Naples
Jocelyn has been bartending for over 13 years, working her way through any and all types of bars and restaurants. From corporate to mom and pop, catering to dive bar, Greek family restaurant to Italian fine dining, Jocelyn has been able to adapt and grow through the ever changing trends of bartending. Having come a long way from mojitos and mudslides, Jocelyn has cut her teeth in craft bartending for the past 5 years. She most recently has been working at Michael’s on Naples, an upscale and beau...
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Dry Shake, Wet Shake, Double Strain up into coupe glass and drop olive oil on top
Editor's Note
Earthy beet-infused vodka meets herbal tarragon syrup in this savory, egg-white sour. A float of olive oil adds a silky, unexpected finish.
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