Don't Miss a Beet
IT’S OUR NEW growing season … as produce items are becoming more plentiful in Arizona, a wide variety of beets are also coming into season. While not a typical cocktail ingredient, beets add a wonderf...
Add a little extra bloody to your Mary.
Ingredients
SERVINGS: 1 Cocktail
- 2 ounces fresh beet juice**
- 4 ounces tomato juice
- 1¼ ounces vodka (or gin)
- 3 dashes hot sauce
- Pinch salt (or more, if desired)
- Pinch black pepper
- Squeeze fresh lemon
- ½ teaspoon fresh horseradish (if desired)
- 1 tablespoon Worcestershire sauce
- Garnish: beet leaf or dried beet chip
Preparation
Fill a tall (14–16 ounce) glass with ice. Add all the ingredients to the glass.
Pour contents of the glass into a cocktail shaker and roll back and forth. (Don’t shake it, as it will become a little foamy—not a good texture for a Bloody Mary.)
Pour back into the glass and garnish with a beet leaf or dried beet chip.
About this recipe
** Tips for making fresh beet juice:
1 Peel fresh beets. 2 Run beets through a juice extractor.
If you don’t have a juice extractor, I would recommend roasting them first (to soften) then blend in a blender using approximately 4 peeled beets with about a half cup of hot water. Blend on HIGH for 30 seconds. Strain through a fine sieve, strainer or cheesecloth.
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