For Beet's Sake
Scotch Whisky, Averna, Lemon, Beet-Honey Syrup, Orange Bitters, Rosemary Tincture
Bartender Marisa Miller of RT Bistro | San Francisco, CA
Adapted by StarChefs | September 2026 | Photo: Alexander Zeren
INGREDIENTS
Beet Syrup:
Chopped red beets, juiced
Granulated sugar
Kosher salt
Honey Syrup:
Honey
Rosemary Tincture:
2 ounces rosemary leaves
375 milliliters high-proof grain alcohol
To Assemble and Serve:
Yield: 1 serving
1 ounce Compass Box Artist’s Blend blended Scotch whisky
½ ounce Laphroaig Oak Select single malt Scotch whisky
½ ounce Averna amaro
¾ ounce lemon juice
2 dashes saline solution
2 dashes orange bitters
METHOD
For the Beet Syrup:
In a Vitamix Commercial blender, combine beets and equal amount sugar by weight of beets. Season with salt. Blend until smooth. Strain through a fine-mesh sieve. Set aside.
For the Honey Syrup:
In a nonreactive container, combine honey and equal parts hot water by weight of honey. Whisk until honey is fully dissolved. Let cool to room temperature. Bottle and refrigerate.
For the Beet-Honey Syrup:
In a large nonreactive container, combine equal parts Beet Syrup and Honey Syrup. Bottle and reserve.
For the Rosemary Tincture:
In a vacuum bag, combine all ingredients. Seal and let sit 48 hours at room temperature. Once infused, strain through a chinois. Bottle and reserve.
To Assemble and Serve:
In a shaker, combine all ingredients and ¾ ounce Beet-Honey Syrup. Shake and strain into a coupe glass. Spritz with Rosemary Tincture.
