Il Grinta Recipe

Prep the beet: peel and chop one medium red beet into roughly 1/2-inch pieces so it releases color and flavor quickly.

Combine gin and beet: place 2 cups of London dry gin in a clean, airtight glass jar. Add the chopped beet, pressing down so the beet is submerged.

Infuse: seal the jar and let steep at room temperature for 6–12 hours for a bright pink hue and light earthiness. Check at 6 hours — if color and aroma are to your liking, proceed; if you want stronger beet character, leave up to 24 hours total (avoid longer to prevent vegetal bitterness).

Strain and reserve: strain the gin through a fine-mesh sieve lined with cheesecloth or a coffee filter into a clean bottle. Discard the solids. Store the beet-infused gin refrigerated or at room temperature; it will keep for months.

Chill glass

Place a coupe or Nick & Nora glass in the freezer or fill with ice water to chill while you mix the drink.

Measure ingredients: add 2 oz beet-infused gin, 1/2 tablespoon Luxardo Maraschino, 1/2 tablespoon Crème de Violette, 3/4 oz fresh lemon juice, and 1/4 oz simple syrup into a cocktail shaker.

Add ice and shake: fill the shaker about two-thirds with ice and shake vigorously for 12–15 seconds until well chilled and slightly diluted.

Prepare glass: remove the chilled glass from freezer or discard ice water and dry.

Double strain: fine-strain the cocktail into the chilled coupe/Nick & Nora glass using both the shaker strainer and a fine-mesh strainer to remove small ice chips and any particulate from the gin.

Garnish and serve: express a lemon twist over the drink to release oils, rub the peel around the rim, and drop it into the cocktail. Optionally add a maraschino cherry on a pick. Serve immediately.

Tasting notes / adjustments: if the cocktail tastes too tart, add 1/8–1/4 oz more simple syrup. If too sweet, add 1/8 oz more lemon juice. The beet gin provides a vegetal-sweet base — adjust Maraschino and violet to emphasize cherry or floral notes as desired.