When Lazy Point mixologist Jeremy Strawn was tasked to launch a new flavor profile for his beach-themed Tribeca bar, the Texas native immediately turned to the “Gypsy,” an ancient cocktail recipe made with rosemary and grapes.
“I really liked that cocktail, but finding Concord grapes year-round is difficult,” he says. “Hence my love of beets came into play.”
Strawn’s sweet and earthy use of rosemary and beets liven up as citrusy hints of lime and gin make for one mid-summer concoction you wouldn’t want to miss.
BEETS BY DRE
1 oz. Beet juice
2 oz. Fords Gin
¾ oz. Fresh lime Juice
¾ oz. Simple syrup
Place all ingredients into a shaker tin and add 6-8 pieces of rosemary. Add ice and shake well. Pour cocktail over fresh ice in a highball glass and garnish with rosemary.
