Beet-Infused Gin & Tonic

Ingredients  

– 8 cups cubed beets (about 10 medium) – 8 sprigs fresh rosemary, divided – 1 (750 milliliter) bottle gin – Ice – 4 ounces tonic water – Lemon wedge, beet slice and/or rosemary sprig for garnish

Preheat oven to 350°F. Place beets and 6 sprigs of rosemary on a large rimmed baking sheet. 

Directions

Roast, stirring occasionally, until just tender, about 30 minutes. 

Discard rosemary and let beets cool to room temperature, about 1 hour. 

In a gallon jar or a large bowl, combine the beets with the remaining 2 shanks of rosemary. 

 Add the gin to it. Cover and let sit in a cool dark place for at least 4 hours or up to 3. 

Strain the gin through a fine mesh sieve-the discard the beets and rosemary.

To make one drink: Fill a rocks glass half full of ice. Add 1 1/2 ounces of gin. Drizzle with tonic water and garnish as desired.

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