West: The Cookbook


  • 5 small organic yellow beets, stems and leaves discarded
  • 15 oz water
  • 15 oz simple syrup
  • 2 Lemon juice
  • 2 pieces of beet (from beet-infused syrup)
  • 2 small sprigs dill
  • 1 oz Luksusowa potato vodka
  • 1¼ oz Giffard Manzana Verde or other apple liqueur
  • ½ oz freshly squeezed lemon juice
  • 1 oz beet-infused syrup
How to Make It
  1. The beets in this cocktail have a wonderful natural sweetness that marries well with the fruity flavour of apples and the acidity of lemons, with the dill adding an interesting component to tie them all together. This is a fresh, lively and complex cocktail.
  2. Beet - Infused Syrup
  3. In a saucepan, cover the beets with water and boil until soft enough to easily insert a fork, 30 to 45 minutes depending on the size of the beets. Remove skin from beets with a paring knife and rinse with water to clean off any debris. Cut into r-inch slices or pieces-usually with small beets this means quartering each beet-and place into a 4-cup jar. Add simple syrup and lemon juice, then fill the remaining portion of the jar with water. Cover the jar with its lid and allow the beets to infuse into the liquid for about 30 minutes in the refrigerator. The syrup will last for approximately one week in the refrigerator before natural fermentation begins. If you would like to have the beets last longer, change the syrup every 5 days, for a maximum of two changes, or add a neutral spirit like vodka at a ratio of 8 oz vodka per 4 cups of beet syrup; the alcohol prevents the fermentationfrom starting.
  4. Beet - NYK Cocktail
  5. Place beet pieces into a mixing glass with one of the sprigs of dill, then muddle to a pulp. Add vodka, apple liqueur, lemon juice and beet-infused syrup. Fill the mixing glass with ice and shake vigorously until the shaker is very cold to the touch. If necessary, adjust the balance of sweetness and acidity to taste with additional beet-infused syrup and lemon juice. Double-strain the cocktail into a chilled martini glass: using a cocktail strainer to hold back most of the pulp, strain through a tea strainer to remove the remaining fine pulp, tapping the strainer to help the liquid pass through. Float the remaining sprig of dill on the surface of the cocktail and serve.

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