Juniper-Beet Gin & Tonic

Kelly Allen

With their earthy flavor and concentrated color, beets don't usually imply delicacy. This cocktail is an exception. Infusing cooked beets into gin dilutes their intensity, and a little juniper tonic makes sure they stay lifted.

Ingredients

2 cups beets, cubed
375ml gin
4 oz Navy Hill Juniper Tonic
¾ oz fresh lime juice
1 oz Mommenpop Makrut Limepop or homemade lime liqueur
Lime wedge, for garnish

Preparation

Fill a collins glass half full with ice. In a shaker filled with ice, combine 2 oz of the beet-infused gin, the lime juice, and the lime liqueur. Stir until well-chilled.
Strain into the readied glass. Top with the juniper tonic and garnish with a lime wedge.

For the beet-infused gin: preheat the oven to 350°F. Place the beets on a baking sheet lightly lined with oil (or a silicone mat). Cover with foil and bake until tender, about 30 minutes. Remove the aluminum foil and let the beets cool to room temperature. In a large mason jar, combine the beets and the gin. Seal and let stand in a cool, dark place for at least 3 hours and up to 4 days. Strain the gin through a fine-mesh sieve. Discard the beets.

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