The Beat

I love savory fresh cocktails. Make a trip to the farmers’ market and The Beat is at your fingertips.

Photography By Chip Riegel | September 16, 2016

Instructions

Rim the lip of a chilled cocktail glass with lemon wedge, invert glass and roll in spiced sugar mixture to garnish. Set aside. Pour liquid ingredients into a bar tin, add ice and shake vigorously for 10 seconds. Strain into the rimmed cocktail glass. Makes 1 cocktail.

* Mix ½ teaspoon ground Chinese Five Spice powder with 1½ tablespoons granulated sugar until evenly distributed. Pour on a small plate to rim glass.

** Peel and juice 1 large raw, red beet. Fine strain the juice and set aside. (You can also find bottled beet juice at a well-stocked market or health food store.)


by Bartender Emily Costa, The Slow Rhode, Providence

Related Stories & Recipes

Step to the Beet

A Savory Sour Your thirsts, both culinary and aesthetic, will be quenched at The Slow Rhode, a gastropub on Providence’s West End. The restaurant is a gustatory collaboration between chef Pat Lowne...

Ingredients

  • Spiced sugar*
  • 1 lemon wedge to rim the glass
  • 1½ ounce Barr Hill Gin
  • ½ ounce Cocchi Americano vermouth
  • ½ ounce fresh beet juice**
  • ¼ ounce fresh lemon juice
Subscribe
Build your own subscription bundle.
Pick 3 regions for $60