With a relatively low amount of alcohol, this refreshing and tart cocktail is perfect for brunch. Fresh beet juice is key here—purchase it from a juice bar, or press it at home; shelf-stable bottled juices won’t have the same flavor or color.

Niki Russ Federman
Josh Russ Tupper
March 2020

Gallery

Credit: The Ingalls

Recipe Summary test

total:
20 mins
Yield:
Makes enough shrub for 2 cocktails
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Ingredients

SHRUB
COCKTAIL

Directions

Make the shrub
  • Whisk together 1 cup water, sugar, and vinegar in a large bowl until sugar is dissolved. Stir in beet juice, lemon juice, and remaining 4 cups water. Cover and refrigerate at least 2 days or up to 1 week.

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Make a cocktail
  • Combine 1/2 cup beet shrub and vodka, if using, in a mixing glass; fill glass with ice, and stir until frosty. Strain into a large coupe or wine glass. Top with a splash of seltzer, and garnish with lemon wheel.

Make Ahead

Shrub can be covered and stored in refrigerator up to 1 week.

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