Mr. S. King of Berkeley, CA, first tried making this Beet Infused Vodka concoction with a buddy, and came up with this boozy recipe. King’s version infuses raw beets, ginger, and vodka together for a result that will tantalize anyone who appreciates the sweet earthiness of beets. The ginger, Kings says, gives the vodka a “nice little bite.”
Beets are an unsung hero. The Dummies’ Guide to Beet Cocktails starts with this easy-to-make infusion for festive cocktails with an intensely deep purple-red hue.
Prepping your beet vodka is easy. Get a super sharp knife at the ready. Cut beets into quarters or eighths, depending on their size.
You’ll only need three ingredients:
- 1 liter of your favorite vodka
- 2-3 raw beets, cubed or quartered
- 1 piece of raw ginger (about twice the size of your thumb; big thumbs get more bite); peeled and sliced
Place the beets and ginger in a wide-mouthed container with a tight fitting lid. Pour in the vodka, and presto! – watch the vodka turn into a beautiful magenta. The color will deepen into a dark red-purple as the beets keep soaking.
Different recipes require varied wait times, but there seems to be consensus that placing the container in a dark place for at least three days will bring decent results. We say keep your hands off it for a month, though, since a longer dwell time will give the perfect balance of sweet and “beety” to the infusion.
Time to test it out! When your beet vodka is ready, scoop out the beet and ginger chunks with a large slotted spoon, then strain the mixture into a convenient pouring bottle.
The preferred way of enjoying this ruby red vodka is making a chilled mixed drink with two parts vodka to one part simple syrup (or to taste).
- Ice cubes
- Shaker or cocktail stir
- Chilled glasses
- Simple syrup
For cocktail ideas, click on!
The Babushka Cocktail
Medical note: The key color compound betanin does not break down in the body so beeturia will ensue. Totally harmless.
All others: Victoria Nguyen