Juniper-Beet Gin & Tonic

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, while the tonic water and juniper keep everything lifted. 

Ingredients

Preparation

  1. 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.
  2. 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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