Beet 75
A great introduction to infused spirits, this sparkling cocktail will brighten your drink table on Thanksgiving. It’s a creative spin on the French 75, a classic cocktail made with gin and Champagne. Here we infuse the gin with red beets to add fun color and a sweet, earthy flavor—not to mention a shot of nutrients. Our Test Kitchen is a big fan of American dry gin such as Aviation Gin, a well-balanced liquor with delicate aromas of citrus and spice. Cheers!
Ingredients:
For the beet gin:
- 5 oz. (155 g) red beet (about 1/2 large beet), peeled and cut into 1/2-inch (12-mm) cubes
- 3 cups (24 fl. oz./750 ml) gin
For the Beet 75:
- 1 fl. oz. (30 ml) beet gin
- 1/2 fl. oz. (15 ml) simple syrup
- 1/2 fl. oz (15 ml) fresh lemon juice
- 3 fl. oz. (90 ml) sparkling wine, chilled
- Lemon rind twist for garnish
Directions:
To make the beet gin, in a 1-quart (1-l) container with a lid, combine the beet cubes and gin and shake to combine. Let stand at room temperature overnight to infuse, shaking the container a few times. To store leftover beet gin after making the cocktails, you can either leave the beet cubes in the container to continue infusing or strain them out. Keep the gin tightly covered and store at room temperature, or refrigerate if you prefer chilled gin.
To make the Beet 75, in a cocktail shaker filled with ice, combine the beet gin, simple syrup and lemon juice. Shake well for 10 seconds. Strain into a chilled wine glass or Champagne flute. Top with the sparkling wine, garnish with a lemon twist and serve immediately. Makes 1 drink.
Williams Sonoma Test Kitchen
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