Brunch Drinks: Beet Generation

Get Recipe
Beet Generation


[Photograph: Heather Arndt Anderson]

This month's Saveur included an excellent whiskey article by Rebecca Barry. What really caught my eye was the mention of a cocktail Barry enjoyed at a Kentucky Derby party at Finger Lakes Distilling in upstate New York. There was no recipe, only fleeting poetry: "a cocktail made with beet juice, apple cider, star anise simple syrup, and rye..." Intriguing.

When I called the distillery for a recipe, I got their voicemail. Undeterred, I started adding some things to a glass. I took the creative license to use brown sugar to make the simple syrup—it just seemed right to pair the molasses-caramel to the spicy-licorice star anise, both of which matched wonderfully with the rye, beet juice, and cider.

I used an unfiltered local cider because it's what I prefer to drink—I just think it really tastes more like apples than the filtered stuff. If you had a press of your own, now'd be the time to get it out. This is a beverage for hot apple fritters with syrup and thick slabs of country ham, fried brown at the edges. This cocktail is magical.

Get the Recipe

Beet Generation »

About the Author: Portland, Oregon native Heather Arndt Anderson is the author of the food blog Voodoo & Sauce. She was recently published in the Food Cultures of the World Encyclopedia, for which she penned the Pacific Northwest chapter.

Serious Eats Newsletters

Keep up with our latest recipes, tips, techniques and where to eat!


Comments can take up to a minute to appear - please be patient!

Previewing your comment: