“Beets are a fun cocktail ingredient.  They are sweet, earthy, and beautiful in color. Ditch the white shirt while making this.”

— Robb Jones, Meteor Bar

DIFFICULTY: ADVANCED
TIME: 5 MIN + 15 MIN FOR PREP
GLASSWARE: Coupe

Recipe:

• 2 oz Far North Solveig Gin

• ¾ oz Beet Honey Syrup

• ¾ oz Fresh Lemon Juice

• 1 Fresh Egg White

• 1 Dash Peychaud’s Bitters

INSTRUCTIONS:

Combine all ingredients and shake briefly without ice to combine (Called a ‘dry shake’). Add ice, then shake hard. Strain into a chilled cocktail glass. Garnish with drops of Peychaud’s bitters.

Beet Honey Syrup:

• Juice of 1 to 2 Beets

  • The juice from a can of beets can be used if you don’t have a juicer

• Honey

• Salt

Use a juicer to extract the juice from 1 to 2 beets; alternately, you can use bottled beet juice. Combine beet juice with an equal part of honey, and a pinch of salt, together in a sealed container and shake until well combined.

Weekly Good Acre CSA cocktail recipes brought to you by Far North Spirits and the bartenders of Meteor: “Old Ass Bar, Good Ass Hot Dogs and Stuff.”