Ruben Hernandez, the head bartender at New York City’s Miss Ada, was inspired to create a salad stand-in that stems from the Mediterranean tradition of mixing arak with water, mint and citrus over ice. Beets provided the perfect base—not to mention a gorgeous, intense color—and purple, pink and even rainbow ones work equally well. To add savory tanginess, feel free to garnish with a sprinkle of goat cheese.
This recipe originally appeared as part of “11 Cocktails to Make for Thanksgiving.”
- 1 1/2 ounces arak
- 1 ounce beet juice
- 1/2 ounce lemon juice, freshly squeezed
- 1/2 ounce simple syrup
- 4 mint leaves
- Garnish: mint sprig
- Garnish: crumbled goat cheese (optional)
Add all the ingredients into a shaker with ice and shake until well-chilled.
Strain into a rocks glass over fresh ice.
Garnish with a mint sprig and crumbled goat cheese (optional).