Kentucky Beet Down

Adapted by
January 2015
Yield: 1 cocktail


4 chunks roasted beets (roasted with olive oil, sea salt, water, and split vanilla beans)
2 ounces Four Roses Small Batch bourbon
0.75 ounce lemon juice
0.5 ounce honey syrup (2:1)
0.25 ounce ginger syrup (3:1)
Candied Ginger


In a shaker, muddle 3 roasted beet chunks. Add the bourbon, lemon juice, and syrups and shake with ice. Double strain over rocks in a rocks glass. Garnish with candied ginger and remaining beet chunk.