by SippitySup
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Photo by SippitySup
SippitySup's Notes:
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2 ounces
beet infused rum (recipe follows)
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3 ounces
ginger beer
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1 ounce
dark rum, such as Meyers
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1
beet stem trimmed of all leaves and frozen
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3
small raw red beets (trimmed, peeled, and cut into quarters)
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1
(750ml) bottle light rum
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Jamaican Red Storm: Combine the beet infused rum, and ginger beer in a tall glass full of ice cubes. Using the back of a spoon float dark rum on top and stir gently. Garnish with a frozen beet stem.
Ask the hotline about this step!Beet-Infused Rum: Put the beets in a pitcher or glass jar large enough to hold the beets and the rum. Pour the rum over the beets and cover the container with a lid or plastic wrap. Store the rum in a cool dark place, swirling the container at least once a day. After 3 days discard the beets, using a slotted spoon. Cover the rum tightly and store in the refrigerator for up to six months.
Ask the hotline about this step!You had me at "beet-infused rum"--cannot wait to try this!
For those of you who have tried this, does the rum actually become infused with the beet taste, or does it just acquire that brilliant red color? So interesting . . . .
I never knew there was a comment section! Sorry I did not answer sooner. Yes, there is a beet taste, but it doesn't quite taste like "beets" sweet and mineral-y. Still tastes mostly like rum but more complex. The ginger beer adds yet another wonderful level. I liked this drink a lot and will be serving it poolside this summer. GREG
Ken is an award-winning executive chef and owner of seven Boston area restaurants: Clio, Toro, Uni, Coppa, KO Prime, La Verdad and Earth.
The photos of your drinks make me SO thirsty. Please keep them coming.