Beet, Dont Kill My Vibe

Recipe by Gavin Nguyen


  • 0.5 oz. Lemon Juice, Freshly Squeezed
  • 0.75 oz. Chaokoh Coconut Milk
  • 0.75 oz. Velvet Farlenum
  • 2 oz. Beet-infused Wodka*

Preparation: Add all ingredients to cocktail shakers , add ice and shake vigorously. Double strain and served up. Garnish and enjoy!

*Beet-infused Wódka

Red beets, peel the skin and slice them in small chunks. For this cocktail, a whole beet was used to infused a 750 ml bottle of Wódka. Add beet into vodka, seal it and keep refrigerated for at least 48 hours. Since beets have high content of sugar and very flavorful, strain beets out after 48 -72 hours to prevent further fermentation and over powered beet flavor.

Garnish: House made Beet Cookies and Lemon Peel Ribbon

Glassware: Nick and Nora or Sour Coupe

Cocktail Inspiration:

This cocktail is inspired by my favorite childhood food that my mom always made for us back in the day. When I was little, we had a garden filled with all kind of veggies and herbs. Needless to say, our family daily meals had to have a least 2 veggies dishes. Two of my favorite dish my mom made was Stewed beet with shrimp (or pork) and Spicy Coconut Thai Curry. Growing up being away from my family, I often cooked on my own and always tried to recreate her dishes but they were never the same as hers. This competition has given me a chance to incorporate two of my favorite ingredients into one cocktail and I am very proud of it. I chose red beet for its flavorful flavor profile, earthiness, and it yields a beautiful dark red color which mimic my mom’s Stewed Beet dish. I specifically chose Chaokoh Coconut Milk for its concentrated coconut flavor. This particular type of Coconut Milk is widely used in Asian cuisine adds a layer of savoriness to the cocktail. Velvet Farlenum will add a note of spice, ginger and clove. Lastly the lemon juice will balance out the sweetness of farlenum and the beet vodka with some citrus note. This cocktail is perfect for all season and it will make guest wonder whether they’re drinking a cocktail or a bowl of beet coconut soup.

For the name, it is inspired by one of my favorite song by Kendrick Lamar “B*tch, Dont Kill My Vibe”. This song was once my jam and I used to blast it at home and my mom apparently was not a big fan of it due to the strong languages. Since this cocktail was inspired by her d, I thought why not give it a name that I know she is going to freak out when I serve it to her.