 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
|
If juicing sounds too healthy for you, may we suggest adding booze? The beets turn the vodka a fantastic shade of pink, and ginger adds a flavorful kick. Ingredients:
6 medium red beets (about 2 1/2 pounds), scrubbed, trimmed |
1 750-milliliter bottle vodka |
3/4 cup sugar |
2 tablespoons grated peeled ginger |
3 ounces fresh lemon juice |
3 ounces fresh lime juice |
12 lemon slices |
Directions:
1. For vodka and syrup: Cook beets in a large saucepan of boiling water until tender, 1-1 1/4 hours. Drain; let cool slightly. Peel and slice. Combine warm beets and vodka in a large 1 1/2-quart jar (save vodka bottle to store finished product). Cover; chill for at least 5 days and up to 1 week. Strain into a medium bowl; discard beets. Pour beet vodka back into reserved bottle. Cover and chill.
2. Bring sugar, ginger, and 3/4 cup water to a boil in a small saucepan, stirring to dissolve sugar. Let cool. Strain ginger syrup into a medium jar; discard ginger. Cover and chill. DO AHEAD: Beet vodka and ginger syrup can be made 1 month ahead. Keep chilled separately.
3. For assembly: For each cocktail, combine 2 ounces beet vodka, 1/2 ounces ginger syrup, 1/4 ounce lemon juice, and 1/4 ounce lime juice in a cocktail shaker filled with ice. Shake vigorously until cocktail shaker is very cold. Strain drink into a coupe or Martini glass. Float a lemon slice on top.
|
|