One sip of this scarily good cocktail will have you fixing for a refill faster than you can say “Beetlejuice” three times. Packed with detoxifying and anti-inflammatory beets, apple cider vinegar, ginger, and lemon, this concoction might just be the healthiest way to get in the spirit of All Hallows’ Eve.
Beetlejuice by Pokito Brooklyn
Pickled beets recipe (yields enough for about 6 cocktails):
- 5 medium red beets
- 2 oz. apple cider vinegar
- 2 oz. water
- Coarse salt
- Place beets in a large pot and cover with 2 ounces of cold water.
- Bring to a boil over high heat and add 2 teaspoons of salt.
- Reduce heat slightly to maintain a rolling boil. Cook until tender, about 30 minutes.
- Drain and let cool slightly. Peel beets using a paring knife or a vegetable peeler.
- Cut beets into slices, then cubes.
- Whisk together vinegar, 1 1/4 teaspoons salt, and some pepper in a small bowl. Add water and combine in a quart container with beets.
- Liquefy to purée in a blender, adding more water if necessary.
Recipe for one cocktail:
- 2 oz. pickled beet purée
- 0.25 oz. ginger syrup (equal parts simple syrup and fresh ginger juice)
- 0.25 oz. fresh-squeezed lemon juice
- 0.25 oz. apple cider vinegar
- 1.5 oz. gin
- 0.5 oz. dry vermouth
- 1 lime for garnish
- Chill a coupe glass with ice.
- Combine 2 oz. pickled beet purée, 0.25 oz. ginger syrup, 0.25 oz. fresh-squeezed lemon juice, 0.25 oz. apple cider vinegar, 1.5 oz. gin, and 0.5 oz. dry vermouth.
- Add ice, shake, strain, and pour into glass (no ice).
- Slice fresh lime peel for garnish.
- Twist the peel into a curve, and wipe the rim of the glass using the inside of the skin.
- Pierce the center of the lime peel skin side up, rest the garnish on the inside of the glass rim, and serve.
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