I've loved beets ever since I was a kid - especially when pickled in cider vinegar with loads of cinnamon and cloves. I used to eat them straight out of the jar as a midnight snack. I was always hypnotically transfixed by the vibrant magenta hue of beets - something I continue to find to be mesmerizing.
I also have a bit of a Kombucha obsession - and when I purchased the new Beet Health-Ade Kombucha I was impressed that they were able to retain the vibrancy of the beets. So, naturally I wanted to make it into a cocktail!
I instantly thought of a pickleback - a shot of whiskey followed by a shot of pickle juice. The kombucha has a slight vinegary taste to it, so it's an honorable substitution.
The Beet Pickleback can be done in two ways.
Option 1 - Shot of White Whiskey (I used Jim Beam Ghost - a filtered bourbon) followed by a shot of Beet Kombucha.
Option 2 - A Beet Pickleback Cocktail made with White Whiskey, Beet Kombucha, Simple Syrup, an Applewood Smoked Salt Rim, and Garnished with Pink Peppercorns and a Quick Pickled Beet Slice.
I'll take the latter, thank you very much.
It's a bit like a briny bloody mary, but with more sweetness thanks to the beets and the corn in the bourbon. The smoked salt rim makes this cocktail extra savory, and adds a wonderful smoked aroma to the cocktail. The pink peppercorn adds just a touch of spiciness with a subtle floral flavor, and the peppercorns look mighty pretty floating in this deceptive pink drink. This is an awesomely surprising cocktail. In the words of Taylor Swift: "This. Sick. Beet."
Beet Pickleback Cocktail
Created by Gastronomista
1 oz Jim Beam Ghost
2 oz Beet Kombucha
1/2 oz 1:1 Simple Syrup
Applewood Smoked Salt for Garnish
Pink Peppercorns for Garnish
Swipe rim of glass with fresh lemon juice, and rim glass with Applewood Smoked Salt. In a mixing glass, stir White Whiskey, Beet Kombucha, and Simple Syrup with Ice for 30 seconds, and strain into the cocktail coupe. Garnish with a Quick Pickled Beet Slice.
Quick Pickled Beets
Slice Beets into Thin Slices. Place in a bowl with 1/2 Cup White Vinegar, 1/2 Tablespoon sugar, and 1/2 teaspoon salt. Let sit for 15-20 minutes, and then strain. Add peppercorns, sugar, or salt to taste.
