This summer, turn the beet around and try Liberty Kitchen’s new cocktail concoction.
Photo by Jessica L. Fradono.
507 Pressler St.
LIBERTY SEASONAL MULE
2 ounces Tito’s Handmade Vodka
1 ounce beet gastrique
1/2 ounce lime juice
Fever Tree Ginger Beer
1. Stir the first three ingredients with crushed ice and top with the ginger beer.
2. Serve in a copper mug and garnish with a beet stem and lime twist.
HOW TO MAKE BEET GASTRIQUE:
Roast three to four beets. Let them cool and peel them. Cut them into cubes and toss them into a pan along with 2 cups of sherry vinegar and 1 cup of sauvignon blanc. Simmer until the beets are a deep red color, then add 3 to 4 tablespoons of brown sugar. Simmer for a few more minutes, then remove from heat and let the beets cool. Blend the mixture.
Have extra beets? Try one of our summer beet-centric recipes.