The Modern, New York City
The cocktails at this restaurant in the Museum of Modern Art are inspired by art. This smooth, borscht-like drink honors the Russian suprematist Kazimir Malevich's 1915 painting Black Square and Red Square, which is in MoMA's permanent collection.
Plus: Ultimate Cocktail Guide
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 It
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.
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