Photo by TRYBE Creative
OJ Beet the Case
by Jake Carlson & Tommy Cracraft, Fern Bar
Ingredients
- 2 oz. Cinnamon-infused Charbay Blood Orange Mandarin Vodka*
- 1 oz. Acid-adjusted The Perfect Purée Peach Ginger**
- 1 oz. Golden Beet Kvass***
- 3/4 oz. Ginger Orgeat Syrup****
- Dehydrated Orange Slice
- Charred Pickled Beet in a Blood Orange and Red Wine Vinegar Pickle Brine
Preparation
- Combine all cocktail ingredients (except the charred pickled beet) in a shaker with ice.
- Shake well and strain over ice into a Collins glass.
- Garnish with a dehydrated orange slice and a charred pickled beet.
*Cinnamon-Infused Charbay Blood Orange Mandarin Vodka
Ingredients
- 1 bottle Charbay Blood Orange Mandarin Vodka
- 2 Cinnamon Sticks
Preparation
- Add cinnamon sticks to vodka and infuse to desired strength.
**Acid-Adjusted The Perfect Purée Peach Ginger
Ingredients
- The Perfect Purée Peach Ginger
- Powdered Citric Acid
Preparation
- Add 85.265 g powdered citric acid per liter of purée to mimic the acidity level of lemon juice.
***Golden Beet Kvass
Ingredients
- Whole Golden Beets
- Water
- Salt
Preparation
- Combine beets, water, and salt. Ferment for 7 days to create a probiotic kvass.
****Ginger Orgeat Syrup
Ingredients
- 1 part Orgeat Syrup
- 1 part Ginger Syrup (1:1 fresh ginger juice + sugar)
Preparation
- Mix equal parts orgeat and ginger syrup until fully incorporated.
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