Turn The Beet Around
“Back in Week 5 (‘Beets Me’) we gave you a recipe for a similar cocktail using red beets and Bødalen Bourbon. This week, we invite you to try a similar cocktail with slightly different ingredients. It’s a fun experiment to taste the difference that sweet golden beets bring to the cocktail, particularly paired with the spice of rye whiskey.”
— Mike Augustyniak
DIFFICULTY: ADVANCED
TIME: 5 MIN + 15 MIN FOR PREP
GLASSWARE: Coupe
Recipe:
2 oz Far North Spirits Roknar Rye Whiskey
¾ oz Beet Syrup
¾ oz Fresh Lemon Juice
1 Fresh Egg White
1 Dash Aromatic Bitters (such as Angostura)
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 Angostura bitters.
Beet Syrup:
Juice of 1 to 2 Golden Beets
The juice from a can of (unsalted) beets can be used if you don’t have a juicer
Granulated White Sugar
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 white sugar together in a small saucepan. Stir over medium-high heat until sugar is dissolved.
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.”