I have a little gift to share with you today. The mixologist from The Farm at The Canyons, Sean Marron, shared with me this beet cocktail recipe that I enjoyed while we had a very special dinner there recently. It’s a more savory cocktail with just a hint of natural sweetness from the beets, making for a perfect farm-fresh summer drink. Since today is my birthday, I can’t imagine a better present than a secret recipe. And I’m glad I get to share it with you as well! Hopefully his generosity enhances all of our weekends.
- 1.5 oz Tangeray Rangpur
- 1 oz Domaine de Canton Ginger Liquor
- 2 oz pickled beet puree
- .5 oz lime juice
- Shake all ingredients, do not strain
- Serve in a highball, float sparkling water to finish
- Garnish w/ Lemon twist