Photo by TRYBE Creative

Vodka

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

  1. Combine all cocktail ingredients (except the charred pickled beet) in a shaker with ice.
  2. Shake well and strain over ice into a Collins glass.
  3. 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

  1. 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

  1. 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

  1. 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

  1. Mix equal parts orgeat and ginger syrup until fully incorporated.

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