Bartender Alexis Osborne of Denver’s Acorn created this cocktail to both be visually appealing and give drinkers a little healthy boost. “You drink with your eyes a lot, and I love colors,” she says. “Beets are antioxidants and anti-inflammatory, and nutmeg is considered a brain tonic.” The result is a sweet and earthy beverage that tastes warm and inviting while packing an electric pop of color.
Add all the ingredients to a shaker with ice and shake.
Strain into a rocks glass over fresh ice.
Garnish with a yellow beet chip or lemon peel curl.
*Beet and nutmeg syrup: Crack open and toast 4 whole nutmeg in a pan over medium heat. Peel and chop 3 red beets. Add the toasted nutmeg, beets, 8 oz sugar and 8 oz water to a pot and bring to a boil. Let simmer for 25 minutes or until beets are tender. Remove from heat and let cool. Strain solids outs. Makes 16 oz.