Beet-Inspired Winter Cocktails
These two beet-inspired savory cocktails are earthy and satisfying – impressive enough for your annual holiday party but easy enough to shake up for any ol’ five o’clock cocktail…
These two beet-inspired savory cocktails are earthy and satisfying - impressive enough for your annual holiday party but easy enough to shake up for any ol' five o'clock cocktail. Utilizing aromatic herbs like sage and rosemary, it's the perfect way to bring a little winter cheer into the home bar.
Recipes by Kristine Bocchino, tasting room manager at Four Seasons Hotel Westlake Village
Call Me Scarlet
1 3/4 oz rye whiskey
1/2 oz red beet juice
1/2 oz orange juice
1/2 oz sage simple syrup (see recipe below)
1/4 oz fresh lemon juice
fresh sage leaf, for garnish
Add all ingredients to an ice-filled shaker, shake well, and strain into a rocks glass over one large ice cube. Garnish with a fresh sage leaf.
Sage Simple Syrup
1 cup filtered water
1 cup organic cane sugar
8 fresh sage leaves
Place water, sage, and sugar in a medium saucepan. Turn heat on low and heat until the sugar dissolves, stirring occasionally. (Approximately five minutes.) Set aside to cool. Once cooled, remove and discard the sage leaves and store syrup in the refrigerator in an airtight container.
Golden Rule
1 oz Mezcal
3/4 oz reposado tequila
1/2 oz yellow beet juice
1/2 oz rosemary simple syrup (see recipe below)
1/4 oz fresh lime juice
Add all ingredients to an ice-filled shaker, shake well, and strain into a rocks glass over one large ice cube. Garnish with a fresh sprig of rosemary.
Rosemary Simple Syrup
1 cup filtered water
1 cup organic cane sugar
4 sprigs fresh rosemary
Place water, rosemary, and sugar in a medium saucepan. Turn heat on low and heat until the sugar dissolves, stirring occasionally. (Approximately five minutes.) Set aside to cool. Once cooled, remove and discard the rosemary and store syrup in the refrigerator in an airtight container.
