As a food photographer, not a barkeep I rarely make a drink recipe, but this is an exception worth sharing.
Challenged to create a potent cocktail that blends American roots with the elegance of Ancien Régime France, I have come up with something many deserve: A Beeting
– One part chilled vodka
– One part chilled tonic
– A healthy splash of Small Word Food’s Ginger Beet Kvass
– Garnish with a slice of chioggia beet
– Serve in coupe glass
Clarke Condé 