This year, I'm calling it--it's the year of the BEET! And to celebrate my declaration, here's a nifty cocktail from Ox, an Argentinian restaurant in Portland, OR. Beets, with their earthy sweetness pairs well with bourbon, making this an elixir for all that ails you this coming year. So keep this card handy as you'll reference it every time you want to make it. Unless, of course, you get so good at it that you memorize it!
In a shaker, combine the bourbon, beet syrup, lemon juice and a pinch of salt; fill with ice and shake. Double strain into an ice-filled rocks glass. Garnish.
In a small, non-reactive pot over medium heat, combine 1 cup of red beet juice (store-bought, or from about 2 medium beets) and ⅓ cup of cane sugar, stirring constantly, until the sugar dissolves, (4 to 5 minutes). Let cool completely. Store in a sealed container in the refrigerator for up to 1 week (though the syrup is best when used right away). Makes about 10 oz.
Do you have a favorite BEET-inspired cocktail? Maybe you have a different ingredient, other than beets, that inspires you! What is it?! Share with us.
Also, has anyone seen @Rodiziketan? I haven't seen him on Vingle in a bit. I know he's been quite busy with school and exams and whatnot. Hope all is well!
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