zoom Espresso Remolacha
  • Save to your scrapbook
  • Save to your scrapbook

    Espresso Remolacha

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Espresso Remolacha

    Try this stylish, alcohol-free drink from the founders of London's Redemption bar

    "We like the combination of coffee ad betroot juice here, balanced by the maple syrup – a classic fusion of bitter and sweet."

    Serves: 2


    6 ice cubes
    50ml espresso or really strong coffee
    300ml cold-pressed beetroot juice
    2 tbsp maple syrup
    6 coffee beans to garnish


    1. Put the ice cubes into a cocktail shaker and add the coffee, beetroot juice and maple syrup. Shake vigorously. Pour into two chilled martini glasses and garnish each with a few coffee beans.

    Your recipe note

    Edit your recipe note


    Recipe by Catherine Salway and Andrea Waters, founders of London's Redemption, an alcohol-free restaurant-bar. 

    You'll find even more non-alcoholic recipes in Redemption Bar by Andrea Waters and Catherine Salway, £12.99, Kyle Books 


    Average user rating

    0 stars