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!
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
- Shake all ingredients, do not strain
- Serve in a highball, float sparkling water to finish
- Garnish w/ Lemon twist
https://www.thevintagemixer.com
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.
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.
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.