and cocktail to go with it.
Recipe: Beet Me In St. Louis
2 large uncooked beets, peeled and chopped into 1/4-1/2 inch chunks
1 liter Beefeater Gin
Combine the beets with gin in a glass container and place in a cool, dark place, shaking once or twice a day. After three days, remove the beets from the gin. Store the infused gin in the refrigerator.
Combine equal parts honey and hot water in a container and stir until the two have mixed together. Fill the container with as much fresh tarragon as you can and let sit 8 to 10 hours at room temperature. Strain to remove tarragon.
1 1/2 ounce Beet-Infused Gin
1/2 ounce Domaine De Canton ginger liqueur
1/2 ounce Honey-Tarragon Syrup
1/2 ounce lemon juice
Combine all ingredients in shaker. Shake and strain into a coupe cocktail glass. Garnish with two tarragon leaves.