Beet Martini Recipe
Beet Infused Vodka, Lemon Juice, Citrus & Ginger Syrup
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Ingredients
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Beet-Infused Vodka
Citrus & Ginger Syrup
Cocktail
Method
Beet-Infused Vodka
- 1
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.
- 2
- 3
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.
- 4
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.
Citrus & Ginger Syrup
- 5
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.
- 6
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.
- 7
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.
Cocktail
- 8
Chill glass
Place a martini or coupe glass in the freezer or fill with ice water to chill while you prepare the drink.
- 9
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.
- 10
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.
- 11
