Brought to us by Paul
2oz dry vermouth
8oz gin
Ice cubes
4 Pickled Baby Beets, each placed on a cocktail skewer (See Below)
Chill 4 martini glasses in the freezer. Add the vermouth, dividing evenly, swirl to coat the glasses, then pour out. Add gin to a cocktail shaker filled with ice. Shake vigorously until chilled, divide among chilled glasses. Garnish each with a skewered pickled baby beet and serve immediately.
Pickled Baby Beets
3/4 c distilled white vinegar
3/4 c water
1/3 c sugar
1 tbsp coarse salt
1 tsp whole black peppercorns
10 juniper berries
2 bunches baby beets, peeled
Combine all ingredients (except beets) in a small saucepan, and stir until sugar is dissolved. Add beets and bring to a boil, reduce heat and simmer very gently until beets are tender, 25 to 30 minutes, stirring occasionally. Remove from heat. Transfer to a small heatproof container, keep beets submerged. Once cooled, pickled beets can be refrigerated up to 1 week in a airtight container.
