Beetroot & Cacao Liqueur | Recipe by

Beetroot & Cacao Liqueur

  • COOK TIME: 45 Minutes
  • PREP TIME: 10 Minutes


  • 250g Vodka
  • 250g Sugar Syrup
  • 25g Cacao Nibs
  • 25g Fresh Beetroot

For the cocktail

  • 50ml Beetroot and Cacao Liqueur
  • 65ml Prosecco





  1. Preheat the water bath to 50⁰C.
  2. Peel and chop the beetroots into small pieces, similar in size to those used in a coleslaw.
  3. Place the chopped pieces into a vacuum pouch along with the cacao nibs, vodka and the sugar syrup.
  4. Vacuum seal the pouch and place in the water bath to sous vide for 45 minutes.
  5. After 45 minutes, remove from the water bath and cut a corner off the pouch.
  6. Pour the liquid through a fine sieve to remove any lumps then transfer a glass bottle.
  7. Refrigerate for a minimum of one hour.
  8. To make cocktail, add 50ml of the refrigerated beetroot mixture to a champagne flute and top it up with champagne.

For a demonstration on how to make this, and other great-tasting sous vide cocktails, see the How To video from Great British Chef Rich Woods:

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