- 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
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.
- 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.
- Fill your martini glass full of ice.
- In a shaker add ice, vermouth and beet vodka.
- Empty the ice from the martini glass.
- Strain the shaken vodka into the glass.
- Add a dash of Warn Reserve Rhubarb bitters.
- Garnish with the beet and orange peel.