One more day ladies and gents… Thats right tomorrow is Valentine’s day.
A lot of people celebrated this past weekend – if you’re one of them I hope you had a romantic time! If you haven’t yet (like us) maybe I can give you some inspiration ?…
Chris thought long and hard about how to create beautifully colored and unique cocktails. We were walking through one of our favorite local grocers (I needed plantains for a soon to be posted recipe) and that’s when it hit Chris… BEETS!
Beets?! Ya, I know that doesn’t sound like something you want in your cocktail but just stay with me here. Beets are basically nature’s red food dye. If you’re like us and have juice beets before you know they stain anything they come in contact with – cutting boards, clothing, white counter tops, etc!
Since they’re such a great coloring agent it meant Chris didn’t need a lot of juice to achieve a beautiful red color – meaning the drinks wouldn’t taste like beets!
Now that’s what I call a win win situation.
The “His” cocktail is a spirit forward drink with Rye, ginger, sweet vermouth, and beet juice topped with Bittercube’s Cherry Wood bitters. This cocktail is balanced and the slight earthiness from the beets plays well with the ginger and cherry wood bitters.
On the other side the “Hers” cocktail is a blended drink of white rum, coconut creme, beet, orange and pineapple juice and rose water with a float of Prosecco. This drink has a wonderful rose flavor while remaining slightly tropical – perfect for pretending it hasn’t been hailing with freezing the rain the last 3 days.
Chris and I had so much fun tinkering, experimenting and creating these drinks! We really didn’t know if the beet juice was going to work at first, but we were so happy when it did! These recipes – especially the “Hers” took a few tries to get right. Let me tell you… when we got it we got it!
If I didn’t juice the beets myself I would have never guess what gave the drinks their beautiful color. What I’m really trying to say is I hope you guys give these a try and give the beet juice a chance!
Now let’s lean to make them!
- 1.5 oz Rye (we used Bulleit)
- .5 oz sweet vermouth
- .5 oz ginger simple syrup
- .75 beet juice
- 3 dashes Bittercube Cherry Wood bitters
- ice for shaking
- lemon peel + Luxardo maraschino cherries for garnish
1. Add all ingredients minus bitters and garnishes into shaker and shake vigorously until cold about 10-15 seconds.
2. Strain and serve in tumbler glass over ice. Add 3 dashes of bitters on top. Garnish with lemon peel and Luxardo cherry.
3. Drink and enjoy.
- 1.5 oz white rum (we used Plantation 3 stars)
- 1 oz coconut creme
- 1 oz simple syrup
- .5 oz beet juice
- 1 oz orange juice
- 1.5 oz pineapple juice
- 8 drops rose water
- 1/2 cup ice for blending
- Prosecco for floating
- dried rose petals for garnish
1. Add all ingredients minus Prosecco and garnish into blender. Blend about 10 seconds or until well blended.
2. Pour into Champagne glass leaving 1-1.5 inches of room at the top. Top with Prosecco and garnish with dried rose petals.
3. Drink and enjoy.