1. Add ice to a cocktail shaker, add all liquid ingredients and shake until a frost forms on the outside of the shaker.
2. Strain pour into a chilled Coupe.
3. Garnish with a Tuile and enjoy!

For the black vodka:

1. Shake ingredients in a mason jar with sealed lid until well combined.
2. Store in refrigerator.

For the tuile garnish:

1. Combine flour, sugar, water, and beet juice. Whisk until completely smooth. Pour into a squeeze bottle.
2. In a small frying pan, turn the heat to medium low. Add 2 tsp’s of the oil. Allow this the heat until it’s almost about the smoke.
3. Pour in a thin layer of the batter in a circle shape. Be ready with a splatter screen as the batter will pop. Watch and wait. The popping will subside and the cookie will appear to be cooked, turn the heat off and remove from the burner.
4. Allow it to cool a bit before taking a rubber spatula and gently working under the cookie. Place the cookie onto parchment paper to fully cool and lay flat. Once cooled, pat with paper towel to remove oil. Then you can cut the cookie to shape for garnishing.