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
- 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.