Beet Cocktail Recipe
Image courtesy of Posana
For fans of savory rather than sweet cocktails, the Sleight of Hand at Posana mixes the distinctly farm to table flavors of beet and goat cheese into a surprisingly bright and tangy cocktail.
Forward-thinking Posana chef Peter Pollay is known for his creative flair. Though this chic white tablecloth restaurant in Asheville, North Carolina's vibrant downtown serves a gluten-free menu, that doesn't mean experimentation, inventiveness and a dedication to incredible food aren't also at play. Case in point, the remarkable, savory Sleight of Hand cocktail, a blend of beets and—wait for it—goat cheese that will make a believer out of any beet-skeptic.
Sleight of Hand
- 1.5 ounce pink peppercorn vodka
- 1 ounce Beet Grapefruit Shrub**
- 3 drops Goat Cheese Tincture*
In a shaker, fill with ice, add pink peppercorn vodka and beet grapefruit shrub. Shake 20 times.
Strain into coupe glass.
Add 3 drops Goat Cheese Tincture.
Sip and Enjoy.
**Beet Grapefruit Shrub
- 1 cup red beets, peeled and cut into 1/2 inch cubes
- 1 cup golden beets, peeled and cut into 1/2 inch cubes
- 1 cup grapefruit, peel and cut into chunks
- 2 cups sugar (white or organic cane sugar)
Mix all ingredients and place in a plastic or glass container with a lid.
Place in refrigerator for 24 hours or until all sugar is dissolved.
Add 1 part apple cider vinegar to 2 parts beet/grapefruit/sugar liquid.
Store in an airtight container in a refrigerator.
*Goat Cheese Tincture
- 1 teaspoon fresh goat cheese, hopefully local
- 4 ounces high proof alcohol, over 100 proof
Mix ingredients thoroughly until goat cheese is dissolved.
Store in a tincture bottle with squeezer top.
Then make the drink.