Can't Be Beet--Cocktails with Benefits!
Start to finish 10 minutes
In a cocktail shaker combine ¼ cup (2oz.) Beet Sage Shrub, ¼ cup (2oz.) rye whiskey, 2 Tbsp.(1 oz.) lemon juice, and dash of bitters. Add ice cubes; cover and shake until very cold. Strain liquid into an ice-filled glass. Top with 1/3 cup chilled club soda. Garnish with lemon slices and sage sprig. Makes 1 serving.
Beet Sage Shrub:
In a blender or food processor combine 2 cups chopped peeled fresh beets, 1 cup cider vinegar, and 1 Tbsp. snipped fresh sage. Cover and blend or process until nearly smooth. Press through a fine-mesh sieve. Discard solids. Stir in 2/3 cup maple syrup and ½ tsp. salt.
Cover and chill 24 hours to 3 days.
**Cocktail Tip: if desired, omit the shrub and instead muddle 3 fresh sage leaves in cocktail shaker. Use 3 Tbsp. beet juice blend and 1 Tbsp. pure maple syrup.