🌎 The World Cookbook

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**
Glass: Rocks

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.