Beet-Infused Gin & Tonic

Preheat oven to 350 degrees F.

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.