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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.
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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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