- 6 medium red beets, scrubbed
- 1 quart plus 1/3 cup water
- 16 ounces red wine, preferably Pinot Noir
- 1/2 medium onion, sliced
- 1 tablespoon crushed red pepper
- 1 tablespoon whole black peppercorns
- 1 teaspoon fennel seeds
- 1 teaspoon cumin seeds
- 1 sprig rosemary
- 1 sprig thyme
- 1 sprig sage
- 1 sprig basil
- 11 ounces vodka
How to make this recipe
Preheat the oven to 375°. Place the beets on a sheet of foil, sprinkle with salt and add the 1/3 cup of water. Wrap the beets lightly, set the package on a baking sheet and roast until tender, about 2 hours. Carefully unwrap and let cool.
Peel and coarsely chop the beets. Transfer to a large pot and add all of the remaining ingredients except the ice and vodka. Cook over moderately high heat, stirring occasionally, until the liquid has reduced to 2 cups, about 30 minutes. Strain the beet juice through a fine sieve and refrigerate until chilled.
Fill a cocktail shaker with ice. Add 2 3/4 ounces of the vodka and 4 ounces of the spicy beet juice and shake well. Strain into 5 chilled cordial glasses. Repeat three more times, using fresh ice each time.