Beet me in St. Louis

So once you've infused a load of gin with beets it's time to search for more ways to enjoy it, right? Thanks to the handy dandy search engine known as Google I came across this gem and put tarragon on the shopping list. To make the Honey-Tarragon syrup bring equal parts honey and water to a boil, reduce heat and stir until honey has melted, then add as much tarragon as will fit in the liquid and let sit for a few hours - even over night. Keep some of the tarragon leaves for garnish as I can't seem to make a gin cocktail without a herb apparently - check out here, here and here.

1 1/2 ounce Beet-Infused Gin (Beefeater)
1/2 ounce Domaine De Canton ginger liqueur
1/2 ounce Honey-Tarragon Syrup
1/2 ounce lemon juice
Tarragon leaves
Combine all ingredients in shaker with ice, shake and serve. Tarragon leaves for garnish.

Beet Negroni

If imitation weren't the best form of flattery well this blog wouldn't even exist. Way back in December we were introduced to a beet Negroni in Parm in New York and we couldn't wait to try it out ourselves at home. Finally got our act together in February (we move slowly round these parts) and it was worth the wait. We infused thinly sliced raw peeled beets in gin and let it sit for 3 days. We strained the gin and stirred it with equal parts Campari and Sweet Vermouth and lots of ice with a slice of orange. Very satisfying and such beautiful deep rich reds and oranges.  

This has a very earthy flavor so if you like it lighter I'd suggest infusing it for a shorter time - I just couldn't take my eyes off the infuser to strain it sooner.