2 medium beets
2 cups gin
Peel beets. Quarter them. Place in a glass container with a lid and cover with gin. Place in the refrigerator for 24 hours. Agitate occasionally. Remove beets and strain liquid. Store in dark, dry place.
Beet Drop Cocktail
2 1/4 ounces beet-infused gin
3/4 ounce lemon juice
1/2 ounce simple syrup
2 to 4 ounces ginger beer
Stir together first three ingredients. Pour into a highball glass filled with ice. Splash with ginger beer. Garnish with a sprig of rosemary.
Recipes courtesy of Cassandra Goodman
