• 2 ounces beet infused vodka
  • 1/2 ounce Vermouth
  • dash of Warn Reserve Orange Bitters
  • splash simple syrup
  • For garnish – home made pickled baby beets are best or Aunt Nellie’s Pickled Baby Beets from the store
  • orange peel for garnish
  • ice

Beet infused vodka:

  • 6 medium red beets (about 2½ lb.), scrubbed, trimmed
  • 1 750-ml bottle vodka

Cook beets in a large saucepan of boiling water until tender, 1–1¼ hours. Drain; let cool slightly. Peel and slice. Combine warm beets and vodka in a large 1½-qt. jar (save vodka bottle to store finished product). Cover; chill for at least 5 days and up to 1 week. Strain into a medium bowl; discard beets. Pour beet vodka back into reserved bottle. Cover and chill.

Simple Syrup:

  • ¾ cup sugar
  • ¾ cup water

The purists out there would burst a vessel to hear about putting simple syrup in a martini so this is definitely optional but we found the beets were begging for a hint of sweetness and if you use it very sparingly, it rounds the edge off the alcohol bite. Bring sugar, and water to a boil in a small saucepan, stirring to dissolve sugar. Let cool. Cover and chill. Beet infused vodka simple syrup can be made 1 month ahead. Keep chilled separately.

How To:

  1. Fill your martini glass full of ice.
  2. In a shaker add ice, vermouth and beet vodka.
  3. Shake.
  4. Empty the ice from the martini glass.
  5. Strain the shaken vodka into the glass.
  6. Add a dash of Warn Reserve Rhubarb bitters.
  7. Garnish with the beet and orange peel.
  8. Serve.
  9. Sip.