Just Beet It Cocktail Recipe

Bartender Amy Van Buren from Kayne Prime Steakhouse made her signature "Just Beet It" cocktail, which she'll prepare for the regional competition of the Most Imaginative Bartender contest. She's already won the Nashville contest, and the regional winners will move on to the world competition in London in September. Follow her on Instagram @amy_van_buren.

Just Beet It

1.5 oz Bombay Sapphire Gin

0.25oz Rivulet Pecan Liqueur

1 oz Brown Sugar Red Beet Shrub / *see directions below

0.5 oz Lemon Juice

0.5 oz Maple Syrup

2 dashes of Peychaud’s bitters

1 dash of Black Walnut Bitters

Add all ingredients to a shaker tin, and shake vigorously for 10-15 seconds. Strain cocktail up into a chilled coupe glass. Garnish with arugula leaves and with goat cheese on the side.

 *Brown Sugar Red Beet Shrub directions: can be made at home using pasteurized beet juice (1 1/2 cups), 1 cup of apple cider vinegar, 1/2 cup of light brown sugar, 1/2 cup of Demerara sugar, dash of salt and pepper, and let it sit in the refrigerator for 48 hours in a sealed container. (This can also be made with 5 fresh red beets, peeled and chopped, added to a blender with the vinegar to create a purée, and then strained through a fine mesh strainer).

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