Lavishly pink cocoa cocktail

Ingredients

60ml gin

90ml cocoa fruit pulp

15ml Indian tonic (soda water will work as well)

15ml red beet cocoa juice (see below for specific instructions)

a touch of orange zest (fresh)

Method

Blend together until completely smooth.

Transfer to a strainer and allow the juice to steep through, pressing gently down on the puree to aide.

Reserve in refrigerator until ready to use.

Fill a cocktail shaker with all the ingredients except the tonic water, plus a small handful of ice cubes.

Cover and shake for 45 seconds to thoroughly blend and chill drink.

Strain directly into desired glass.

Top the cocktail off with the tonic water and enjoy chilled.

Ingredients

1 cooked red beet

5ml red beet juice

15g deZaan Crimson Red cocoa powder