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Brunch Drinks: Beet Generation

Heather Arndt Anderson 1 comment

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. More

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