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 “The Right Drink. For Every Bit of the Thanksgiving Meal.”
- 1 1/2 oz Arak
- 1 oz Beet juice
- 1/2 oz Fresh lemon juice
- 1/2 oz Simple syrup
- 4 Mint leaves
- Garnish: Mint sprig
- Garnish: Crumbled goat cheese
Add all the ingredients into a shaker with ice, and shake until well-chilled.
Strain into a rocks glass over fresh ice.
Garnish with 1 mint sprig and crumbled goat cheese (optional).