With the same flavor base as the Penicillin—lemon, ginger, and Scotch—this foundation of this drink is already a delicious antidote to a long, cold day. Adding a shot of beet juice just ups the curative ante.
No juicer? Alas, me either. But I had no problem getting a small cup of beet juice from the my local health food store.
Note: I use Black Bottle Islay Scotch here, a blended Scotch that's a great value, but still has nice smoke and spice.
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About This Recipe
|Yield:||makes 2 drinks|
|Active time:||5 minutes|
|Total time:||5 minutes|
|Special equipment:||cocktail shaker|
|This recipe appears in:||3 Beet Cocktails to Make at Home|
- 2 ounces beet juice
- 3 ounces blended Scotch (such as Black Bottle)
- 1 1/2 ounces lemon juice, from two lemons
- 2 ounces Domaine de Canton ginger liqueur
Fill a cocktail shaker with ice. Add beet juice, Scotch, lemon juice, and ginger liqueur. Shake until well chilled, about 20 seconds.
Strain evenly into two coupe glasses and serve.