If juicing sounds too healthy for you, may we suggest adding booze? The beets turn the vodka a fantastic shade of pink, and ginger adds a flavorful kick.
- 6 medium red beets (about 2/12 lbs.), scrubbed, trimmed
- 1 750 ml can NEFT Vodka
- 3/4 cup sugar
- 2 tbsp ginger grated peeled
- 3 oz fresh lemon juice
- 3 oz fresh lime juice
- 12 slices lemon
Cook beets in a large saucepan of boiling water until tender, 1–1¼ hours. Drain; let cool slightly. Peel and slice. Combine warm beets and vodka in a large 1½-qt. jar (save vodka bottle to store finished product). Cover; chill for at least 5 days and up to 1 week. Strain into a medium bowl; discard beets. Pour beet vodka back into reserved bottle. Cover and chill.
Bring sugar, ginger, and ¾ cup water to a boil in a small saucepan, stirring to dissolve sugar. Let cool. Strain ginger syrup into a medium jar; discard ginger. Cover and chill. Beet vodka and ginger syrup can be made 1 month ahead. Keep chilled separately.
For each cocktail, combine 2 oz. beet vodka, ½ oz. ginger syrup, ¼ oz. lemon juice, and ¼ oz. lime juice in a cocktail shaker filled with ice. Shake vigorously until cocktail shaker is very cold. Strain drink into a coupe or Martini glass. Float a lemon slice on top.