Beetnik Martini Recipes

CLASSIC MARTINI

Steps:

• Shake the olive brine extra cold with large ice in a cocktail shaker. In a chilled Nick and Nora glass, drop in a dash of vermouth and coat the inside of the glass to season it. Strain the olive brine into the glass. Fill with frozen gin of choice. Add 1 olive on a crystal pick and serve.

BEETNIK MARTINI

Steps:

• Cook beets in a large saucepan of boiling water until tender, 1-1 1/4 hours. Drain; let cool slightly. Peel and slice. Combine warm beets and vodka in a large 1 1/2-quart jar (save vodka bottle to store finished product). Cover; chill for at least 5 days and up to 1 week. Strain into a medium bowl; discard beets. Pour beet vodka back into reserved bottle. Cover and chill.
• Bring sugar, ginger, and 3/4 cup water to a boil in a small saucepan, stirring to dissolve sugar. Let cool. Strain ginger syrup into a medium jar; discard ginger. Cover and chill. DO AHEAD: Beet vodka and ginger syrup can be made 1 month ahead. Keep chilled separately.
• For each cocktail, combine 2 ounces beet vodka, 1/2 ounces ginger syrup, 1/4 ounce lemon juice, and 1/4 ounce lime juice in a cocktail shaker filled with ice. Shake vigorously until cocktail shaker is very cold. Strain drink into a coupe or Martini glass. Float a lemon slice on top.

TYLER FLORENCE'S PICKLED BEET MARTINI

Steps:

• Place martini glasses in the freezer or fill them with ice.
• Fill a cocktail shaker with ice.
• Add beet juice, vermouth, vodka, and aquavit to shaker.
• Remove any ice from glasses. Shake and pour drink through a strainer into glasses.
• Garnish with skewered baby beets.

BEETNIK CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
• In a large bowl, mix together the vegetable oil and sugar until well blended. Beat in the eggs, one at a time, then stir in the shredded beets and pineapple with juice. Combine the flour, baking powder, baking soda, cinnamon, allspice and salt; stir into the beet mixture until just incorporated. Spread the batter evenly into the prepared pan.
• Bake for about 45 minutes in the preheated oven, or until a wooden pick inserted into the center comes out clean. When cool, frost as desired, or eat plain.