Red Square

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

  • Servings: 20 drinks

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  • 6 medium red beets, scrubbed
  • Salt
  • 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
  • Ice
  • 11 ounces vodka

How to make this recipe

  1. 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.

  2. 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.

  3. 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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