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Cocktails

The Taproot

The Taproot

[Photograph: Autumn Giles]

Although this drink is served over ice, it still packs a toasty punch thanks to the layers of warm flavors from the Bulleit Bourbon and Carpano Antica Sweet Vermouth.

No juicer? Alas, me either. I had no problem getting a small cup of beet juice from the my local health food store.

About the Author: Autumn Giles is a writer in Queens, NY. You can see her work on Autumn Makes & Does, listen to her talk on the Alphabet Soup Podcast, and talk at her on twitter.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

The Taproot

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About This Recipe

Yield:makes 2 cocktails
Active time:5 minutes
Total time:5 minutes
Special equipment:cocktail shaker
This recipe appears in: 3 Beet Cocktails to Make at Home

Ingredients

  • 1 ounce beet juice
  • 1 ounce carrot juice
  • 1/2 teaspoon balsamic vinegar
  • 2 ounces Carpano Antica Sweet Vermouth
  • 3 ounces Bulleit Bourbon

Procedures

  1. 1

    Fill a cocktail shaker with ice. Add the beet juice, carrot juice, balsamic vinegar, Carpano Antica, and bourbon. Shake until well chilled, about 20 seconds. Strain evenly into 2 ice-filled cocktail glasses and serve.

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