Pickle juice, beets, dragon fruit and even physalis… should any of these be in a cocktail? Today I'm testing some of the weirdest cocktail ingredients I could find and seeing which ones deserve a place in your home bar. Some were surprisingly good.
Beet Sour
- 1 oz. / 30 ml Boiled Beet Juice
- 1 oz. / 30 ml Gin
- 1 oz. / 30 ml Campari
- 1 oz. / 30 ml Fresh Lemon Juice
- ½ oz. / 15 ml Simple Syrup
- ½ oz. / 15 ml Egg White (or foaming agent)
- Garnish with a Lemon Peel
- Shake, strain into a chilled Cocktail Glass
Dragon Fruit Collins
- 40 g Red Dragon Fruit
- 1½–2 oz. / 50–60 ml Gin
- ¾ oz. / 22 ml Honey Syrup
- ¾ oz. / 22 ml Fresh Lemon Juice
- Top with Soda Water
- Build as a Collins, serve over ice in a Highball Glass
Physalis Caipiroska
- 2 oz. / 60 ml Vodka
- 6–8 Physalis Berries
- ½ Lime, Quartered
- ½–⅔ oz. / 15–20 ml Simple Syrup
- ⅓ oz. / 10 ml Elderflower Liqueur (optional)
- Garnish with a Physalis Berry
- Muddle ingredients, add ice and stir
- Serve in a Rocks Glass
Garden Grove Fizz (Pickle Cocktail)
- 1½ oz. / 45 ml Gin
- 1 oz. / 30 ml Pickle Brine
- ¾ oz. / 22 ml Honey Syrup
- ½ oz. / 15 ml Fresh Lemon Juice
- 5–6 Mint Leaves (optional)
- Top with 1–2 oz. / 30–60 ml Soda Water or Tonic
- Garnish with a Pickle
- Shake and strain into an ice-filled Highball Glass
Kumquat Rum Sour
- 5–6 Kumquats, Halved
- 2 oz. / 60 ml White Rum
- ½ oz. / 15 ml Simple Syrup
- ⅔ oz. / 20 ml Fresh Lemon Juice
- Garnish with a Kumquat
- Muddle kumquats with remaining ingredients
- Shake with ice and fine strain to a chilled Cocktail Glass
