On a recent trip to Paris, I had a drink at the undeniably chic Hotel L'Amour hidden off one of our favorite street, Rue des Martyrs, in the 9th arrondissement. Back when I lived there, this area was like the Brooklyn of the city, and, like its New York counterpart, it has become more mainstream but still just as amazing. The drink I had was a ginger beet rum cocktail that inspired me to riff on it for Valentine's Day and thus this beet-ginger-apple martini was created, which gets a solid oui from us.
peeled and stemmed
cored and roughly chopped
peeled and thinly sliced
plus optional lemon slices for garnish
Combine beets, apple, and ginger with about 2/3 cup water in a blender and process until very smooth. Pass through a fine mesh seive and add water until the mixture is a juice.
You can also use a storebought beet juice but you may need to add more simple syrup to the final cocktail.
To make one cocktail, combine 2 ounces of the beet juice with 1 1/2 ounce vodka, 1/2 ounce ginger syrup, and 1/2 ounce lemon juice in a cocktail shaker and fill with ice. Shake well until cocktail shaker is very cold. Strain drink into a coupe or Martini glass. Float a lemon slice on top to serve.
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