"Gary James"
Crimson Cooler
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Crimson Cooler

Scott Beattie, The Living Room, W Hotel South Beach, South Beach, Florida / March 2013

This recipe is from Hey, Good Lookin' in the March 2013 issue.

  • 3/4 oz. beet stained citron vodka (recipe below)
  • 3/4 oz. Hangar One Buddha’s Hand Vodka
  • 3/4 lemon juice
  • 1/2 oz. ginger shiso galangal syrup (recipe below)
  • 1 oz. Bundaberg Ginger Beer
  • marinated blueberries (recipe below)
  • mint

Add all ingredients except the ginger beer to a mixing glass; fill with a full amount of ice; shake a few times. Add the ginger beer; swirl; pour into a Collins glass. Garnish with herbs and edible flowers.

Beet Stained Citron Vodka

  • 12 oz. vodka
  • 12 oz. Hangar One Buddha’s Hand Vodka
  • 1 large red beet, thinly sliced

Add all ingredients to a plastic or glass container that is at least 2 quarts. Let the beets sit at least 2 hours, or until a crimson color is achieved.

Ginger Shiso Galangal Syrup

  • 1 quart simple syrup
  • 12 drop ginger essential oil
  • 12 drop galangal essential oil
  • 6 drop perilla (green shiso) essential oil

In a plastic or glass container (at least 1.5 qt.), combine essential oils and simple syrup; seal; shake vigorously to mix. Let stand for 5 minutes.

Marinated Blueberries

  • 2 cups blueberries
  • 2 cups ginger shiso galangal syrup

Mix the blueberries and syrup in a quart container; marinate for 1 hour; strain.