At one of downtown Vancouver’s celebrated farm-to-table restaurants, Royal Dinette, bar manager Kaitlyn Stewart plays with kitchen ingredients and techniques in her cocktails. The Black Betty intrigues with its dark depths and dehydrated beetroot-sugar garnish dusted across a layer of egg white. 


1 1/2 oz El Jimador blanco tequila 

1/2 oz Odd Society crème de cassis 

1 oz Pressed lime juice

1/4 oz Black sesame orgeat

1 Egg white

1/2 tsp Activated charcoal

Garnish: Dehydrated beetroot sugar


Combine all the ingredients into a mixing tin, and dry shake to emulsify egg white. 

Add ice and shake again for 10 to 15 seconds. 

Fine-strain into small rocks glass but with no ice. 

Garnish with dehydrated beetroot sugar. Black sesame orgeat syrup: Lightly toast 2 cups of black sesame seeds in a pan. Let cool, then blend in a blender or food processor. In a separate saucepan, bring 1 1/2 cups sugar and 1 1/4 cups water to a light simmer. Once the sugar has dissolved, add the blended sesame seeds to the saucepan. Bring to a boil over medium heat, then remove from heat and cool for 3 hours. Once the mixture has cooled, strain through a fine-mesh strainer or cheesecloth until silky. Add 1 tsp orange blossom water and 1 oz vodka. Bottle and refrigerate. Can be stored for up to 3 months. 

**Dehydrated beet sugar: Juice 4 large beets, take the pulp (or byproduct), and ring out excess juice using a kitchen towel or cheese cloth. Spread the pulp onto a tray, and place the tray in a dehydrator or oven at 120 degrees Fahrenheit. Once the pulp is completely dry, add it to a spice grinder or blender with 1/2 cup white sugar, then blitz into a fine powder. Makes 1 cup. 


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