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This drink will wake you up. Between the St. George Terroir gin which is pretty unique, to the brightness of the beet juice & the bitter delight that is Cynar, it has a decidedly earthy profile that’s a welcomed departure from a sea of Manhattan-like variations of the season.
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I really have to get my shit together with posting more often. I’ve had this post ready for well over a month and just now decided to show up fashionably late to the party. If you think this is bad, try making dinner plans with me at an Olive Garden. Hope you like sitting alone, feverishly refreshing instagram and facebook while the waiter refills your water for the 9th time…cause I ain’t even half way done with my hair. Promise I’ll get better. #pinkypromise
Lately I’ve been obsessing over glassware and how apparently they haven’t invented the right sand that would produce the exquisite glass vessel I require for my cocktails. I mean, it’s not like I’m using red solo cups and empty PBR cans for my photo shoots but in a perfect world, I wouldn’t have to repeat glassware. In this same perfect world I would be best friends with Justin Timberlake and he’d show me the full dance routine to ‘bye, bye, bye’ and I’d show him how to ruin every shirt he owns with buffalo sauce. But I digress. Sometimes I’m not entirely sure what type of glass works best for a drink. Some are easy but when you’re designing cocktails, the lines become blurred. Especially when factoring in a garnish, the use of ice, the amount of liquid, etc.
This cocktail came together rather quickly. I had the base for it with the beets, lemon & mint back when I wasn’t drinking booze and being all whole30. But then I got a bottle of St. George Terroir gin, which is a super-distinct and flavorful gin, it was pretty easy after that. I’m sure there are other beet cocktails out there but one that I enjoyed a lot was one by Suzanne Miller called the ‘Beet Box’ which used genever and needless to say, has the raddest name for a beet-centric craft cocktail.
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Beet rock syrup
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I got the idea for this cocktail (oddly enough) during a time in which I wasn’t drinking alcohol. I was going through some weird times; Times of sugar deprivation and being oddly into Miley Cyrus’ music. Yeah, odd times indeed. But out of that I discovered how good fresh beet juice tastes (and looks) in drinks.
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The hardest part about making this is would be to press the beet juice. I’m lucky enough to have a pretty rad juicer but it happens to be a pain in the ass to wash, so I guess it balances itself out in the end?
1 1/2 oz St. George Terroir Gin
1/2 oz Cynar
2 dashes (~16 drops) of Brooklyn Hemispherical Rhubarb Bitters
1 1/2 oz beet juice
1/2 oz fresh lemon juice
1/2 oz beet rock syrup*
2 small sprigs of mint
Take the mint leaves and lightly muddle them in the mixing tin / shaker. As always, don’t over-do it.
Add the rest of the ingredients, followed by some nice pieces of ice and shake.
It’s almost a shame that the color of the beet juice is subdued with the Cynar and the syrup but its a necessary evil. The clearer the spirits you add to it, the prettier it’ll look (FYI).
Double strain into a chilled coupe and garnish with a tiny sprig of mint.
[ Enjoy ]
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Once you’ve peeled, washed and juiced the beets, you’ll have this gorgeous colored goodness in a glass. You may want to sample it first since the taste can vary slightly but it should be sweet, a bit tart and full of flavor.
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