This beautiful drink from Washington, D.C. bartender Gina Chersevani can easily be made into a punch for a party.
1 oz. beet syrup (see below)
3 oz. cava or Champagne, chilled
Garnish: beet chip (see below)
Pour the beet syrup into a glass, top with the cava or Champagne, and garnish.
To make the beet syrup and beet chips, place 6-8 peeled, medium-sized beets in a medium pot with 3 cups of sugar. Add just enough water to cover and cook over medium heat until beets are semi-soft, about 30 minutes. Remove from heat and reserve the beets for beet chips. Strain the syrup into a container and allow to cool before using. To make the chips, allow the beets to cool, then slice thinly, roll in sugar and arrange on a baking sheet. Bake at 250 degrees until crispy, about 1 1/2 hours.
Gina Chersevani, Washington, D.C.
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