 | OJ Beet the Case1 drink Jake Carlson & Tommy Cracraft | Bartenders | Fern Bar |
Ingredients for OJ Beet the Case:
• 2 oz. Cinnamon-Infused Charbay Blood Orange Mandarin Vodka
• 1 oz. acid adjusted The Perfect Purée Peach Ginger blend, thawed
• 1 oz. golden beet kvaas
• ¾ oz. ginger orgeat syrup
• charred pickled beets in a blood orange & red wine vinegar pickle brine
Ingredients for Cinnamon Infused Charbay Blood Orange Mandarin Vodka:
• 1 bottle Charbay Blood Orange Mandarin Vodka
• 2 cinnamon sticks
Ingredients for acid-adjusted Peach Ginger blend:
• The Perfect Purée Peach Ginger blend, thawed
• powdered citric acid
Ingredients for Golden Beet Kvaas:
• whole beets
• water
• salt
Ingredients for Ginger Orgeat Syrup:
• 1 part orgeat
• 1 part ginger syrup (1:1 ginger juice and sugar)
Method for Cinnamon Infused Charbay Blood Orange Mandarin Vodka: Add cinnamon sticks to vodka. Let sit overnight.
Method for acid-adjusted Peach Ginger blend: Add 85.265 g of powdered citric acid per liter of puree to mimic the acidity level of lemon juice.
Method for Golden Beet Kvaas: Add salt and beets to water to ferment for 7 days, creating a probiotic tonic.
Method for Ginger Orgeat Syrup: Combine equal parts orgeat and ginger syrup.
Method for OJ Beets the Case: Combine all ingredients (except charred pickled beets) in a shaker with ice. Shake well. Strain over ice into Collins glass. Garnish with charred pickled beets.