Beet Me in St. Louis | Peri's Place For Recipes



1-1/2 oz Beet-Infused Gin

1/2 oz Domaine De Canton (Ginger Liqueur)

1/2 oz Honey-Tarragon Syrup

1/2 oz Lemon Juice


Combine over ice in a shaker, shake, and pour. Garnish with tarragon leaves if you wish.

To make the beet infused gin, peel and cube two beets and place in canning jar. Pour 1 bottle (750ml) of London Dry gin over the beets and place in a cool dark place. Shake daily and after three days strain the beet-gin back into the gin bottle. It makes an amazing ruddy colored liquor.

For the tarragon honey, mix equal parts hot water and honey and pack with with fresh tarragon leaves. After 8 hours or so strain out the leaves and refrigerate. 

Good to Know

This makes for a great sweet but savory cocktail with a beautiful hue, a great aperitif. 

Credit for this cocktail must go to Chad Phillips who shared his creation with NPR. Thanks!