Sean Umstead of Kingfisher Bar in Durham, NC shares his fresh + fun cocktail recipe featuring bright colors + bold flavors. Drawing inspiration from the local ingredients found at the Durham Farmer’s Market , Sean and his wife + co-owner, Michelle, are bringing their “ground-to-glass” philosophy to the forefront. Check out Sean’s creative concoction and find him during the 2019 CHSWFF at RetrEAT, Holi City Shakedown and Southern Renaissance.
1oz Honey Beet Syrup
1oz Acidified Beet Juice
1.25oz Durham Distillery Wax Infused Navy Strength Gin
Strain Through Fine Mesh Strainer into a Coupe Glass.
Garnish with Dehydrated Beet Chip.
Honey Beet Syrup
5oz Beet Juice
2oz Dry Red Wine
2oz Raw Sugar
4-5 Large Rosemary Sprigs
Combine all into a sauce pan and bring to bare simmer over medium heat. Reduce heat to low and simmer for 10 minutes. Strain through fine mesh strainer.
Acidified Beet Juice
Add 1/4 teaspoon citric acid powder for ever 2oz of fresh beet juice.
Wax Infused Gin
Melt down 1oz of local edible wax inside a mason jar over a water bath. Remove from bath, swirl to coat and harden. Add 750ml of gin and steep for 4 days. Strain gin and rebottle.