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.  

Strain liquid.

Measure liquid.

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.