Beet-Infused gin

2 medium beets

2 cups gin

Peel beets. Quarter them. Place in a glass container with a lid and cover with gin. Place in the refrigerator for 24 hours. Agitate occasionally.  Remove beets and strain liquid. Store in dark, dry place.

Beet Drop Cocktail

2 1/4 ounces beet-infused gin

3/4 ounce lemon juice

1/2 ounce simple syrup

2 to 4 ounces ginger beer

Stir together first three ingredients. Pour into a highball glass filled with ice. Splash with ginger beer. Garnish with a sprig of rosemary.

Recipes courtesy of Cassandra Goodman

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