“you want the beets, I’ll give you the beets!”

2 bar spoons pickled beet juice
1 bar spoon brown sugar
dash ground cinnamon
1 full egg
1 part Boulard Calvados

Combine all ingredients in a mixing glass, dry shake (without ice), then shake with ice. Use less ice than normal to shake and do not over do it, you want to provide room for the egg to froth. Fine strain into a chilled coupe. 

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