Beet and Elderflower Collins

1

Perhaps the earthiest of spring vegetables, beets, add a stunning ruby red to the Beet and Elderflower Collins. By using a combination of the beet-infused simple syrup and vodka, the former subtler than the latter, this cocktail offers a taste of beet without too much sweet, while the citrus and floral liquor join the party for an ideal pairing. Word to the wise: While the color of beets can be splendid, you may not feel that way when it stains your skin and clothes. Wear dark clothes or a full apron, and gloves, when prepping this cocktail.

For the beet simple syrup

1 cup sugar 

1 cup water 

1 tablespoon corn syrup 

1 medium beet, chopped 


For the cocktail

2 ounces beet-infused vodka (using your favorite Maine vodka) 

¾  ounce St. Germain elderflower liquor

½  ounce beet simple syrup 

1 ounce lemon juice 

3 dashes grapefruit bitters 

Soda water (for topping)

Tall rocks glass (for serving)

Sliced lemon garnish

Mint sprig 

For the simple syrup

In a saucepan, add the sugar, water, and corn syrup and cook over medium heat until sugar is dissolved. Add the beets and cook over medium-low heat for 10 minutes. Then remove from heat and let cool to room temperature. Strain the syrup into a glass jar or container and add half of the beets, saving the other half to infuse your vodka. Store the syrup in the refrigerator. 


For the cocktail

Add the other half of the beets to 6–8 ounces of vodka and let sit in an airtight container on the counter for a day or up to 7 if you want a more pronounced beet flavor. In a cocktail shaker filled with ice, add the infused vodka, St. Germain, beet syrup, lemon juice, and bitters and shake until cold. Strain into tall rocks glass filled with ice and top with soda water. Garnish with sliced lemon and a mint sprig.

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