Beet It
Julian Cox of Los Angeles's Rivera created this fresh, bright cocktail, which marries beet juice with bourbon and Esprit de June, a floral liqueur distilled from grape blossoms that's available at most high-end liquor stores. This recipe first appeared in our October 2011 issue, along with Rebecca Barry's article Whiskey Rebellion.
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Credit: Todd Coleman
INGREDIENTS
1½ oz. bourbon, such as Hudson Baby Bourbon¾ oz. cane syrup
½ oz. fresh lime juice
½ oz. fresh or bottled beet juice
¼ oz. Esprit de June liqueur
¼ tsp. cayenne
4 slices red bell pepper
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