When Syntax Spirits first opened in my quiet, unassuming little town of Greeley, Colorado a few years ago, I was elated. Craft vodka made by a kooky couple with a slightly cranky cat on the premises? Yes, please. But I soon became disenchanted with the clued-out space cadets they employed, and when I showed up one night only to find they were out of my favorite beet-dill infused vodka, I broke up with them in my mind forever. That's when I realized, hell, I like to infuse vodkas! I hadn't thought of using beets, which I love, but now that I'd seen it existed, I could easily do it myself and avoid paying the $6 to a band of ill-informed college students with shitty customer service skills. I think this version is better than anything I ever got at Syntax, and I can drink it all summer long without going broke...
The Beet Farmer
Serves 1
2 oz. beet infused vodka*
1/2 teaspoon fresh grated ginger
1 oz. triple sec
1 tablespoon sweet vermouth
1 teaspoon lemon juice
Combine all ingredients in a cocktail shaker with plenty of ice; shake vigorously until the shaker is cold to the touch. Strain into a martini glass and enjoy.
*For beet infused vodka, simply peel and roughly chop ½ cup beets per 750mL of vodka and add ¼ cup white sugar. Combine in an airtight container and allow to steep in a cool, dry place for one week, shaking every day or so when you think about it. After that, you can remove the beets if you prefer and store in the freezer.
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