Chef Gregory Courdet shares his Betera cocktail recipe

Chef Gregory Courdet shares his Betera cocktail recipe

We are pleased to offer the exclusive recipe for the Kann Rose Kayann, a non-alcoholic cocktail created by Chef Gregory Gourdet, a James Beard Nominated chef and the Betera Culinary Advisor. Served at his Portland, OR pop-up KANN WINTER VILLAGE   Enjoy!

Photo: Carly Diaz

KANN ROSE KAYENN

Makes 8 Drinks


FOR THE SPICE SYRUP

1 cup pure maple syrup    

4-inch knob ginger, unpeeled, finely chopped   

1 tablespoon whole black peppercorns       


Combine all the syrup ingredients and 1½ cups of water in a small saucepan and bring to a simmer over medium heat. Simmer vigorously for 5 minutes, to infuse the liquids with spice flavor. When ready, strain the syrup through a mesh strainer into a bowl, discarding the solids. Let the syrup cool completely. 


FOR THE HIBISCUS TEA

¾ cup dried hibiscus 

2.5 cups of water 


Pour boiling water over the hibiscus and steep for 30 minutes. Strain pressing firmly on the hibiscus to extract as much liquid as possible then discarding the hibiscus. Let cool completely.


FOR EACH DRINK

½ bottle Betera Elderflower Lime

Lime wedge


In a bowl, combine Spice Syrup with Hibiscus Tea. Whisk to make sure well combined.  Fill a 16 oz pint glass with ice. Add 1/2 cup Spiced Syrup-Hibiscus Tea. Top with ½ bottle Betera Elderflower Lime. Juice the lime wedge into the drink then place the lime wedge in the drink. Give it all a quick stir and enjoy!