“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.”