1 oz Scotch
½ oz Islay Smokey Scotch
½ oz Benedictine
1 oz Beet Juice
¾ oz Lemon Juice
½ oz Ginger Syrup (directions below)
3 Dashes Smoked Chili Bitters
What to Do
Ginger Syrup: Process around 2 large knobs of pealed ginger into a food processor. Pour it into a nut bag or cheese cloth and squeeze to extract as much juice as possible to get around 3/4 of a cup. Melt around 1/2 cup of sugar into it on the stove. Let it cool, bottle it, add a little vodka to help preserve it, then refrigerate.
Beet Juice: Run beets through a juicer to collect juice. If you don’t have a juicer, run them through a food processor. Pour that into a nut bag or cheese cloth and squeeze to extract as much juice as possible.
Combine all ingredients into a shaker. Shake well with ice and strain into a chilled rocks glass over ice. Garnish with a torched lemon twist. Serve.
A Few Words
Beets. Bears. Battlestar Galactica. I’ve been meaning to make a beet cocktail after having an amazing one at the now closed WD-50 in NYC. This turned out really well as Scotch and beets seem to be flavor friends. The benedictine did a great job making the natural sugars in the beets pop. Slightly spicy. Smokey. Savory. Cheers!