beet down

Ingredients

Beet Gin:

1/2 bottle gin

1/2 pound of beets (it is a lot)

Tarragon honey:

1 cup water

4 sprigs of tarragon (maybe 1/4 of a small .66oz pack from the store).

1 cup honey.

Ginger simple syrup:

1 cup water

2 oz grated ginger

1cup cane sugar

the drink:

1.5 oz beet gin

3/4 oz lemon juice (1/2 lemon squeezed)

3/4 oz of the syrups, we use 1/3 tarragon honey, 2/3 ginger simple. This will mostly depend on how you made the tarragon honey. If it’s strong it will make the drink earthy. That is not the beet gin.

Directions

3 days (or more) before:

Beet Gin:

Grate the beets put in a quart jar with the gin and store in fridge.

Use colander or strainer to get rid of the pulp after 3 days. Get in their with your hands and squeeze the beet pulp. You don't want to lose any of the precious gin. Red hands will occur, disposable gloves recommended.

Tarragon honey:

Heat up 1 cup water not quite to boiling.

Add 4 sprigs of tarragon (maybe 1/4 of a small .66oz pack from the store).

Add 1 cup honey.

Heat until it dissolves and bring to near boil.

Let cool on its own and store in fridge. It is really easy to use too much tarragon, it will make the drink earthy and overpower the other flavors. Be careful!

Ginger simple syrup:

Heat 1 cup water, not quite boiling

Add 2 oz grated ginger

Add 1cup cane sugar

Heat without boiling for 20min. Let cool on its own and store in fridge.

Now the drink:

In shaker (with ice). Shake well to get the cool shards of ice in drink.

Pour on a big cube and garnish with tarragon.

If it is too earthy, cut back on the tarragon honey.