Beet Cocktail Recipe
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.