The Cure-All Recipe

By
Autumn Giles
Autumn Giles
Autumn Giles wrote Beyond Canning in 2016 and has been creating recipes for preserving, cocktails, and desserts for over a decade, all gluten-free.
Learn about Serious Eats' Editorial Process
Updated August 30, 2018
20131026-271247-beet-scotch-ginger-RIGHT.jpg
Photograph: Autumn Giles

With the same flavor base as the Penicillin—lemon, ginger, and Scotch—this foundation of this drink is already a delicious antidote to a long, cold day. Adding a shot of beet juice just ups the curative ante.

No juicer? Alas, me either. But I had no problem getting a small cup of beet juice from the my local health food store.

Note: I use Black Bottle Islay Scotch here, a blended Scotch that's a great value, but still has nice smoke and spice.

Recipe Details

The Cure-All Recipe

Active 5 mins
Total 5 mins
Makes 2 drinks
Cook Mode (Keep screen awake)

Ingredients

  • 2 ounces beet juice
  • 3 ounces blended Scotch (such as Black Bottle)
  • 1 1/2 ounces lemon juice, from two lemons
  • 2 ounces Domaine de Canton ginger liqueur

Directions

  1. Fill a cocktail shaker with ice. Add beet juice, Scotch, lemon juice, and ginger liqueur. Shake until well chilled, about 20 seconds.

  2. Strain evenly into two coupe glasses and serve.

Special equipment

cocktail shaker

This Recipe Appears In

More Serious Eats Recipes