Tuesday, October 8, 2013

Sugar Beet

Some folks pickle their leftover vegetables.  Some nerds (like myself) turn them into liqueur instead.  I've made a surprisingly effective sweet pepper liqueur in the past, but this one might be one of the most successful:

16 oz vodka
1 oz honey
1 medium diced red beet

Combine in a mason jar; macerate and shake daily for 10 days and store in the fridge.  Try the end result on its own - it actually takes like real

Here's a recipe making prime use of this wonderful stuff:

1 oz London Dry gin
1 oz beet liqueur
1 oz bianco or blanc vermouth
3 dashes Angostura bitters
3 drops celery bitters (I love Bitter Truth's version)

Stir over a large ice cube in an old-fashioned glass (I keep everything chilled to facilitate this without excessive dilution).  Garnish with a shaved beet slice if you have one handy, or just sip if you don't.  Try not to spill this on the carpet because beet juice will stain like crazy.

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