Beet Cocktail Recipe from The Farm at Canyons Resort

Beet Cocktail Recipe from The Farm

Written by Becky

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.

Enjoy!

Beet Cocktail Recipe from the Farm at the Canyons Resort

Phat Beetz Cocktail from The Farm

Ingredients

  • 1.5 oz Tangeray Rangpur
  • 1 oz Domaine de Canton Ginger Liquor
  • 2 oz pickled beet puree
  • .5 oz lime juice

Instructions

  1. Shake all ingredients, do not strain
  2. Serve in a highball, float sparkling water to finish
  3. Garnish w/ Lemon twist
http://www.thevintagemixer.com/2012/07/beet-cocktail-from-the-farm/

The Farm at Canyons Resort

Here is a full post on our cocktails from The Farm. Also, you can read more about our dinner at The Farm on theSLCfoodie.com.

Comments (4)

  1. I have to tell you, I went to the farm like a day or so after you initially posted about it. We LOVED every bite. I had the trout, so perfect! Everyone at our table loved the house cornbread, too.

    … and the amuse-bouche was duck prosciutto with strawberries and other great flavors I can’t recall. So delicious.

    I’ll go back again and again. Thanks for the recommendation.

  2. How inventive! I have to say that a beet cocktail would not e on my lists of “must tries.” But that picture is beautiful. I love garnishing cocktails with rosemary.

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