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
- 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.