Step 1

To make sweetpotato water, boil two purple sweetpotatoes until they are soft. Save the water in a mason jar or tight-fitting container and set aside.

Step 2

To create the beet infusion, pour a high-quality and high-proof spirit e.g. TOPO Distillery vodka into a sealable container and add roughly chopped beets. Strain after two days and add water until you reach desired flavour. Mixologists suggest using ½ cup beets, ½ cup vodka and 1 cup water. Set aside in a tight-fitting container.

Step 3

For the red curry salt rim, use a 1:1 ratio of Thai red curry and sea salt and place in a rimming dish or a plate. Using a tall cylindrical glass or any glass with a smooth rim, moisten the rim. Turn the glass upside down and dip it into the red curry salt.

Step 4

In a cocktail shaker, combine sweetpotato water, vodka and beet infusion. Shake vigorously.

Step 5

Pour the kombucha on top of the cocktail in the glass for flavour and bubbles and serve!