Beet It

  • Serves

    makes 1 Cocktail


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.


  • 1½ oz. bourbon, such as Hudson Baby Bourbon
  • ¾ 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


Step 1

Mix bourbon, syrup, juices, liqueur, and cayenne in a shaker with ice; shake to chill. Strain into a rocks glass with ice; garnish with peppers.

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