This recipe won top honors for the Tanqueray T&T Competition, a search for America’s best twist on a classic Gin & Tonic.
1 1/4 oz. roasted beet-infused Tanqueray gin
3 1/2 oz. tonic water
Dash of apple cider vinegar
Garnish: pickled beet
Pour ingredients into an ice-filled glass and garnish.
Beet-Infused Tanqueray: Bring a large pot of water to a boil and set the oven to 350 degrees F. While waiting, stem 2 large red beets. Once the water is boiling, add the beets to the pot and let them boil for 1 minute. Drain the beets and let cool (about 5 minutes). Peel the skin off the beets and cut them in half. Using a mandolin slicer, slice the beets into approx 1/16″ slices. Place sliced beets on a sheet tray and lightly drizzle olive oil on them. Place the tray into the heated oven for 30-45 minutes. Check often as to not burn. Once the slices are soft and taste sweet, take them out. Pour 500 mL of Tanqueray into a medium saucepan and heat but do not simmer or the gin will lose its flavor. Add half of the roasted beets into the gin and heat for 20 minutes. Turn off the heat and place the contents of the saucepan into a glass jar. Let sit for 4 hours before using.
Pickled Beet Garnish: Place the other half of the roasted beets in a jar and fill with water, half an ounce of wildflower honey, and long dashes of both red wine vinegar and apple cider vinegar. Refrigerate and let sit for 3 days.