10 Cool Cocktail Recipes: The Ruby
Fresh and fruity cocktail mixes from across the country
By Kyle Wagner
PORTLAND
Lucy Brennan, owner of Mint restaurant, has been called one of the top mixologists in the country, and this recipe is from her upcoming cocktail book Hip Sips.
The Ruby
3 oz. beet-infused vodka
1/2 oz. fresh lemon/lime juice
1/2 oz. simple syrup
To infuse vodka: Trim, peel and cut into quarters 1 1/2 pounds of beets. Add to one bottle vodka and let sit for 3 days. Strain and remove beets from vodka. Store vodka in refrigerator. To make cocktail: Add ingredients to a pint glass with ice; shake vigorously. Strain into a chilled martini glass.
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