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An interesting mix of flavors, this rye whiskey and red beet shrub cocktail makes for a great drink!
With the weather getting warmer, the season for the classic way to beat the heat, the shrub. Shrubs are a combination of sugar, fruit and vinegar that historically has been a way to preserve fruit and as a drink to help cool down. Last summer we tried our first shrub, a Honey Blackberry Shrub Cocktail, which made us really appreciate the combination of sweet fruit and tart vinegar.
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The cooling effect of the vinegar in the shrub made it perfect for sipping on a nice warm night by our pool. This first experience was such a success we ended up making the the blackberry shrub a number of times for our friends and family, and then we added rye whiskey into this cocktail!
We recently posted a picture of a bunch of red beets that we got from the farmer’s market asking what our readers thought we should do with them. One of our readers suggested that we make a beet shrub. Because we love pickled beets, so the thought of making a shrub out of our beets sounded like a fun project to try.
We did a little research and came up with this Red Beet Shrub which has a earthy sweetness with just a hint of spice that makes this an intriguing layered flavor to add to cocktails.
What Ingredients are Needed for the Red Beet Rye Cocktail?
- Red Beet Shrub
- Apple Cider Vinegar
- Cayenne Pepper
- Red Beet Rye Cocktail
- Cherry Bitters
- Rye Whiskey
- Red Beet Shrub
We paired up the Beet Shrub with a bit of Templeton Rye, the tangy sweet of the shrub and the spicy caramel bite of the Templeton pairing up to make a delicious and beautifully colored cocktail. The Red Beet Rye shrub cocktail is easy to make as a single drink or make a pitcher to share! If you want another root vegetable cocktail, try our Carrot Ginger Mimosa!
Like this recipe? Try these below, too!
Other Beet Cocktails
- Rosemary Beet Margarita – Such the Spot
- Savory Gin Cocktail with Cynar Beet Juice – Beyond Mere Sustenance
- Ginger Beet Martini – Salt & Wind
- Tequila, Beet and Orange Cocktail – Heather Cristo
- Estrella’s Beet It – Imbibe
Other Shrub Cocktails
- Lime Blackberry Shrub – She Eats
- Bourbon Apple Cider Shrub – Vanilla and Bean
- Raspberry Shrub – What Should I Make For
- Shrubarb – Epicurious
- Strawberry Shrub Cocktail – A Beautiful Plate
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A vinegar based cocktail, with some sweet and sour aspects.
Red Beet Shrub
- 1 tsp salt
- pinch of cayenne pepper
- 5 beets, cut into small chunks
- 1 cup sugar
- 1 tsp peppercorns
- 1 cup apple cider vinegar
Red Beet Rye Cocktail
- 3 oz Red Beet Shrub
- 1 1/2 oz Templeton Rye Whiskey
- 2 dashes cherry bitters
For the Shrub
Add beets and 1/4 cup of the vinegar to blender. Blend until pureed.
Press puree through a fine mesh strainer into a bowl.
Add beet juice and vinegar mixture, extra vinegar, sugar, peppercorns, salt and cayenne to a non-reactive container, we used a canning jar.
Cover and allow to steep for at least a day.
We let ours sit for about 5 days before using. It seemed to get the right peppery, sweet, smokey bite. Shake at least 1 time a day.
When ready to drink, or use in a cocktail, place a fine mesh strainer over a small bowl and pour through to remove solids.
Bottle and store in the fridge.
For the Cocktail
Combine all ingredients in a rocks glass with ice.
Cuisinart CTG-00-3MS Set of 3 Fine Mesh Stainless Steel Strainers
Fee Brothers Cherry Bitters 5oz
Hamilton Beach 54210 Blender with 40 Oz Glass Jar for Shakes and Smoothies, 14 Speeds, 800 Watts, Stainless Steel
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Amount Per Serving: Calories: 445 Total Fat: 0.4g Saturated Fat: 0.1g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 702mg Carbohydrates: 83.9g Fiber: 3.6g Sugar: 79g Protein: 2.8g
PIN THIS BEET AND RYE COCKTAIL RECIPE FOR LATER!
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