Ox Blood Whiskey Cocktail
Prep time
Total time
Serves: 6 cocktails
  • 1 cup of fresh beet juice, about 10 ounces*
  • ½ cup of granulated sugar
  • 9 ounces of George Dickel No. 12
  • 6 ounces of lemon juice, juice from about 3 lemons
  • Tarragon, thyme, or other soft herb for garnish
  1. In a medium sized saucepan, heat the beet juice and granulated sugar over medium heat. Once the mixture is brought to boil and the sugar has dissolved, set aside to cool.
  2. Fill an old fashioned glass with ice. For each cocktail, fill a shaker with 1 ounce of (chilled or room temperature) beet syrup, 1.5 (or 2 if you’re feeling boozy) ounces of George Dickel No. 12, 1 ounce of lemon juice, and ice. Shake until the outside of the shaker is icy cold to the touch. Pour over rocks and garnish with soft herbs such as tarragon or thyme.
  3. Store leftover beet syrup in the refrigerator for later use, up to 2 weeks.
Fresh beet juice can be made at home either by juicing fresh beets or blending them in a blender and then straining the pulp in a cheesecloth while reserving the juice. However, if you're pressed for time, you can also find fresh beet juice in many natural foods grocery stores, such as Whole Foods, either in the refrigerated juice section or at the juice bar in the store.
Recipe by CHOCOLATE + MARROW at http://chocolateandmarrow.com/2015/07/07/ox-blood-whiskey-cocktail-recipe/