Theater District newcomer The Ghost Walks has earned a buzz for serving drinks with attention-grabbing presentations that can’t be easily replicated at home—with some exceptions. Beet It, a frothy vodka sour with a latte-art-worthy surface design, is one of them.

The secret to this drink’s good looks—and taste—is twofold. The first component is the triple-shake method beverage director Moe Isaza employs: two dry shakes with a wet shake in between.

“It’s really about controlling the amount of air that goes into the egg white, so you get more of that fluffy foam,” Isaza says. The first dry shake mixes the ingredients, the wet shake adds air while diluting the mixture and lowering its temperature, and the final dry shake introduces yet more air for maximum fluffiness.

The drink’s namesake ingredient is beet powder, which provides a slightly earthy tang, but acts as more of a garnish. Isaza adds about a teaspoon to a coupe glass that has been chilled in the refrigerator (not the freezer, which would speed up condensation), for at least ten minutes so that the powder will stick.

The drink’s main flavor element is ginger, thanks to Domaine de Canton. But its rich, frothy texture and artful appearance—courtesy of the rose garnish and surface design—make it memorable. To imitate Isaza’s method, he recommends taking a toothpick and dipping it into the lighter part of the drink, then dipping it into the darker part, to gradually create a pattern.

Beet It
1 teaspoon beet powder
1½ ounces Ketel One Vodka
¾ ounce Domaine de Canton
¾ ounce lemon juice
¼ ounce simple syrup
1 ounce egg white
Dehydrated rose, for garnish

Dust a refrigerator-chilled coupe glass with beet powder, making sure to coat the entire inside surface. Combine remaining ingredients (except for rose) in a cocktail shaker and give it a brief, vigorous shake. Add ice to the shaker and shake vigorously again for 10 seconds. Strain out ice, then give contents a final, vigorous shake. Strain into the chilled coupe glass. Use a toothpick to create a surface design, if desired, and garnish with dehydrated rose.