Beet Martini Recipe

Prepare beet

Wash the beet well and peel. Using a box grater or food processor, finely grate the beet. You should have about 1/2 to 3/4 cup grated beet from one medium beet.

Combine with vodka

Place the grated beet in a clean 16 oz (or larger) jar. Pour 2 cups (16 fl oz) of vodka over the beet, making sure the beet is fully submerged. Seal the jar tightly.

Infuse

Let the mixture steep at room temperature for 12–24 hours, tasting at 6–8 hour intervals. For a bright color and mild flavor, 12 hours is usually enough; for deeper earthiness, go to 24 hours. Avoid infusing longer than 24 hours to prevent overly vegetal flavors.

Strain

When the desired color/flavor is reached, strain the vodka through a fine-mesh sieve lined with cheesecloth or a coffee filter into a clean container. Press gently on the solids to extract liquid but avoid forcing too much sediment. Chill the finished beet vodka before using. Yield: about 14–15 fl oz of infused vodka depending on losses.

Prepare ingredients

Peel the ginger and thinly slice or roughly smash it to expose the juices. Use a microplane or sharp knife to zest one lemon and one orange, avoiding the white pith.

Make syrup

In a small saucepan combine 3 oz sugar and 3 oz water (roughly a 1:1 ratio by volume). Add the sliced/smashed ginger and both zests. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves. Simmer gently for 5 minutes to extract flavors.

Cool and strain

Remove the syrup from heat and let it steep with the ginger and zests for 10–15 minutes off the heat. Strain through a fine-mesh sieve, pressing lightly on solids to extract flavor. Cool the syrup to room temperature, then refrigerate. Syrup will keep refrigerated for 10–14 days.

Chill glass

Place a martini or coupe glass in the freezer or fill with ice water to chill while you prepare the drink.

Build and shake

In a cocktail shaker add plenty of ice, 2 oz chilled beet-infused vodka, 0.75 oz fresh lemon juice, 0.5 oz citrus & ginger syrup, and if using, 0.25 oz dry vermouth. Seal and shake vigorously for 12–15 seconds to achieve proper dilution and chill.

Strain

Discard ice water from the chilled glass if used. Double-strain the cocktail into the chilled martini/coupe glass using a Hawthorne strainer and a fine mesh strainer to catch any tiny ice shards or pulp.

Garnish and serve

Express a lemon twist over the drink to release oils, rub the rim with the peel (optional), and drop the twist into the glass or alternatively float a very thin raw beet slice on top for a striking visual. Serve immediately.