Roasted beets add earthy sweetness to this riff on a summer classic from Lake Avenue Restaurant & Bar in Duluth, Minnesota. You'll end up with a big batch of infused gin for easy gin and tonics down the road. Experiment as you will--its earthy flavor plays nicely with bitters and amaros in other cocktails.

Betsy Andrews
Source: EatingWell Magazine, June 2020

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Recipe Summary

active:
10 mins
total:
5 hrs 45 mins
Servings:
1
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F.

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  • Place beets and 6 rosemary sprigs on a large rimmed baking sheet. Roast, stirring occasionally, until just tender, about 30 minutes.

  • Discard the rosemary and let the beets cool to room temperature, about 1 hour.

  • Combine the beets and the remaining 2 rosemary sprigs in a gallon jar or large bowl. Add gin. Cover and let stand in a cool, dark place for at least 4 hours or for up to 3 days. Strain the gin through a fine-mesh sieve (discard the beets and rosemary).

  • To make each drink: Fill a rocks glass half full with ice. Add 1 1/2 ounces of the gin. Top with tonic water and garnish as desired.

Tips

To make ahead: Refrigerate beet-infused gin (Steps 1-4) for up to 1 week.

Nutrition Facts

182 calories; protein 0.2g; carbohydrates 11.8g 4% DV; dietary fiber 0.3g 1% DV; sugars 11.5g; fat 0g; saturated fat 0g; cholesterol 0mg; vitamin a iu 4.6IU; vitamin c 0.6mg 1% DV; folate 12.4mcg 3% DV; calcium 3.1mg; iron 0.1mg 1% DV; magnesium 2.6mg 1% DV; potassium 38.2mg 1% DV; sodium 24.1mg 1% DV; added sugar 11g.
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