Online Exclusive: Beet Cocktail Recipe


The entertaining story in our May 2013 issue features a Sunday supper hosted by Sufficiently Amused, a local pop up dinner company. Owner Tracy Mitchell shares with us the recipe to her refreshing beet cocktail, which was served as guests arrived to the dinner. To read what other beverages and dishes were on the beet-centric menu, click here to read the full feature. Cheers! 


-1½ oz Breckenridge Bourbon (any decent bourbon will do)
-½ oz fresh squeezed lemon uice
-½ oz  beet juice* (if you don’t have a juicer, bottled or fresh juice is available at Dekalb Farmer’s Market)
-¾ oz raw organic honey
-3-4 blackberries
-5 leaves of sage
-lemon zest
-kosher salt


Mix bourbon, honey syrup, beet juice and muddled blackberries* in a shaker with ice, shake to chill. Strain into a rocks glass with ice. Garnish with three leaves of sage, a pinch of lemon zest and a slight pinch of kosher salt. Don’t forget to “spank” the sage to release the essence of the herb prior to garnishing the cocktail. Take the three leaves and gently roll them together in the palm of your hand and then smack them with the heal of your other hand.

*Muddling Fruit: Put your blackberries into a shaker tin and smash them down with a muddler. If you don’t have a muddler on hand, a large spoon will work.