Todd Douglas
The Beet Down from Liam Cousino at Brothers Three Lounge, New Orleans
magnify Click image to view more.

The Beet Down

Liam Cousino, Brothers Three Lounge, New Orleans - July/August 2013

This recipe originally appeared in Diving in New Orleans, July/August 2013.

This cocktail is made with a simple Betroneé done in house, as opposed to the true Betroneé, which is a recycle distilled liqueur. For a unique twist, it can also be used in place of bitters for many cocktails.

Simple Betroneé: Yields about 14 cocktails

  • 2 roasted beets, cubed (about 2 1/4 cups), with juice
  • 16 oz. gin
  • 10 oz. brandy
  • 2 oz. honey
  • 1/3 cup thyme
  • 1/8 cup dill
  • 1/8 cup mint

Mix all ingredients; let sit for 2-6 hours. Muddle ingredients and strain through cheesecloth; reserve.


  • 1 3/4 oz. of Betroneé
  • Sprite
  • mint (for garnish)
  • cucumber slices (for garnish)
  • lemon rind twist (for garnish)

Pour Betroneé into a glass; top with Sprite; garnish with mint, cucumber slices, and twist of lemon rind.