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Beetroot Gin With Fresh Ice - Bright, Earthy, and Refreshing

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 servings
Ingredients Method

Ingredients
  

  • Gin: 2 ounces. A classic London dry works well, but a citrus-forward gin is great too.
  • Fresh beetroot: 1 small beet (about 2 ounces), peeled and thinly sliced.
  • Lemon juice: 0.5 ounce, freshly squeezed.
  • Simple syrup: 0.25–0.5 ounce, to taste. Equal parts sugar and water.
  • Club soda or tonic (optional): A splash if you want a longer, lighter drink.
  • Fresh ice: Enough to fill a rocks glass or highball.
  • Garnish: Lemon twist, thin beet slice, or a sprig of dill or rosemary.
  • Tools: Jar with lid, strainer, jigger or measuring spoon, spoon, rocks or highball glass.

Method
 

  1. Prep the beetroot: Peel and thinly slice a small beet. Thin slices infuse faster and more evenly.
  2. Quick-infuse the gin: Add the beet slices to a clean jar and pour in the gin. Seal and let sit for 30–60 minutes, gently swirling once or twice. You’re aiming for a deep pink color and a mild earthy aroma.
  3. Strain the infusion: Pour the gin through a fine strainer to remove beet slices. If you want a cleaner flavor, strain again through a coffee filter.
  4. Chill your glass: Fill your glass with ice and water for a minute, then discard the water. Fresh cold glass, better drink.
  5. Build the drink: Add fresh ice to the glass. Pour in 2 ounces of beetroot gin, 0.5 ounce lemon juice, and 0.25–0.5 ounce simple syrup (start small, taste, and adjust).
  6. Stir gently: Give the drink a brief stir to combine and chill without over-diluting.
  7. Top (optional): Add a small splash of club soda for lift or tonic for a bittersweet edge.
  8. Garnish and serve: Express a lemon twist over the top, then drop it in. A thin beet slice or a dill sprig adds a nice visual touch.