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. Source: EatingWell Magazine, June 2020

Betsy Andrews
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F.

    Advertisement
  • 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; 24 mg sodium. 38 mg potassium; 11.8 g carbohydrates; 0.3 g fiber; 12 g sugar; 0.2 g protein; 5 IU vitamin a iu; 1 mg vitamin c; 12 mcg folate; 3 mg calcium; 3 mg magnesium; 11 g added sugar;