Best Beet Infused Vodka Recipes

Infused Vodka image

Provided by Food Network

Time 3h10m

Number Of Ingredients 6

High-quality vodka
1 lemon
1 lime
1 orange
High-quality vodka
Whole peppers, such as jalapeno, habanero, or poblano (hot) , or bell peppers or sweet Italian (mild)

Steps:

Wash and dry the lemon, lime, and orange. Using a zester or a strong vegetable peeler, peel the skin of each citrus fruit to create narrow ribbons.;
When handling peppers, it's best to use rubber gloves; some varieties can sting or even burn the skin. Wash and dry the peppers and slit them lengthwise into slivers. For stronger flavor, leave the seeds intact. For milder flavor, remove. Avoid getting the juice near eyes.
For Both Recipes: Clean bottle in warm sudsy water. Rinse and dry. Gently place the citrus peels or peppers into the gift bottle, pour in the vodka, and cover the top of the bottle. (Do not seal at this point) Place the bottle in the refrigerator and let the ingredients steep for at least 3 hours - 2 days is better. Before giving, top off the bottle with additional vodka. (The infusion ingredients will soak up some of the vodka.) Seal the bottle with a cork or glass bottle stopper and seal with sealing wax. Tie a thin metal wire or fabric ribbon around the top of the neck, if so desired.

Cocktail with Roasted Beets and Vodka image

Provided by Food Network

Categories beverage

Time 1h55m

Yield 4 to 6 servings

Number Of Ingredients 8

3/4 cup sugar
Juice from 2 lemons (1/4 cup)
Juice from 2 Meyer lemons (1/4 cup)
Juice from 2 limes (1/4 cup)
1 pound rock or kosher salt, for the pan
3 medium red beets
8 ounces French vodka
1 cup ice cubes

Steps:

For the citrus simple syrup: Preheat the oven to 350 degrees F.
Add the sugar, lemon juices and lime juice to a small saucepan over medium heat. Bring to a low simmer and stir to dissolve the sugar, about 5 minutes. Turn off the heat and set aside.
For the beets: Place a layer of rock or kosher salt in a baking pan. Nestle the beets on top of the salt and bake until soft, about 1 hour. Let cool. Cut off skin and roughly chop.
For the assembly: Place the beets in a blender along with half of the vodka and 2 tablespoons simple syrup. Puree until smooth. Add the remaining vodka and ice cubes and puree again. Serve in coupe glasses.