- 2 ounces beet vodka, recipe below
- 1 ounce lime juice
- 1 ounce ginger syrup, recipe below
- Club soda, as needed
- Mint, sprigs, for garnish
- Lime, sliced into wheels, for garnish
- Candied ginger, for garnish
Add beet vodka, lime juice and ginger syrup to an ice filled cocktail shaker.
Close the shaker and shake vigorously for 2 minutes. Double strain the cocktail into a chilled collins glass with ice and top with a splash of club soda. Garnish with mint, lime wheels, candied ginger and serve immediately.
For the Beet Infused Vodka
- 2 pounds beets, fresh, peeled and sliced
- 1 liter vodka
To Make the Beet Infused Vodka
Combine vodka and beets in a 64-ounce mason jar, seal lid and shake for 2 minutes. Let steep for 48 hours in a cool dark area. Using a mesh strainer, strain vodka and reserve in a mason jar. (Any more than 70 hours will cause over-infusion and the vodka will turn into a brownish color).
For the Ginger Syrup
- 8 ounces ginger, peeled and sliced (about 1 cup)
- 1 cup granulated sugar
To Make the Ginger Syrup
Add ginger and 1 cup water to a high-speed blender, blend until smooth. Strain the ginger juice through a mesh strainer. In a pot over medium heat, add ginger juice, sugar and simmer until the sugar has dissolved, 5 minutes. Let it cool down, pour it into a pint-sized mason jar and refrigerate to use as needed.