Fact: This Cocktail Contains Beets Recipe

Juice the beet

If you have a juicer: peel (optional) and juice a small to medium beet until you have 3 oz of beet juice. If you do not have a juicer: roast or simmer one small beet until tender, cool, peel, then puree in a blender with 1–2 tablespoons of water and strain through a fine mesh or cheesecloth to yield 3 oz of juice.

Extract ginger flavor

If using fresh ginger: grate about 1 tablespoon (~10 g) and press through a fine mesh or cheesecloth to collect ~0.5 oz (1/2 oz) of ginger juice. If using ginger syrup, measure 0.5 oz ginger syrup instead and reduce simple syrup by the same amount to keep sweetness balanced.

Add 6 oz vodka, 3 oz fresh beet juice, 2 oz fresh orange juice, 0.5 oz ginger juice (or ginger syrup), 0.5 oz lime juice, and 0.5 oz simple syrup into a cocktail shaker.

If using bitters, add 2 dashes of orange or grapefruit bitters to the shaker.

Fill the shaker with ice (about 1 cup) and shake vigorously for 12–18 seconds, until the shaker is cold to the touch and the mixture is well-chilled and slightly diluted.

Fine-strain the cocktail into a chilled coupe or a rocks glass over fresh ice, depending on serving preference. For a more elegant presentation use a coupe; for a party vibe serve over one large ice cube in a rocks glass.

Express an orange twist over the drink by holding the twist skin-side down and giving it a quick squeeze to release oils, then drop it into the glass or hang it on the rim.

Float a thin slice of raw beet on top or skewer a piece of candied ginger with the orange wheel and rest it on the rim.

Serve immediately. Note: beet juice can settle — give the glass a gentle stir before sipping if it sits for a few minutes.