Playing with the juice extractor again to make a Thanksgiving vegetable cocktail. I went to the nearby market that juices everything to look for ready-made beet or beet combinations, but you never know what they’ll have juiced on a given day. So I did my own bloody beets, as it were, and a Granny Smith apple as well. I’ve been thinking about the possibility of a snapper-type cocktail with beet and aquavit for a while now, and here’s a first try.
Gimme a Beet- 2 oz aquavit (Aalborg)
- 1 1/2 oz beet juice
- 1 1/2 oz fresh apple juice
- 1/2 oz lemon juice
Stir with ice and strain into a old fashioned. Ice cube or two.
SOURCE: ROWEN, FOGGED IN LOUNGENicely earthy from the beets and the aquavit’s caraway, and of course the color is amazing.
