The Taproot 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.
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Updated August 30, 2018
Taproot cocktail
Autumn Giles

Although this drink is served over ice, it still packs a toasty punch thanks to the layers of warm flavors from the Bulleit Bourbon and Carpano Antica Sweet Vermouth.

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

Recipe Details

The Taproot Recipe

Active 5 mins
Total 5 mins
Serves 2 servings
Cook Mode (Keep screen awake)

Ingredients

  • 1 ounce beet juice
  • 1 ounce carrot juice
  • 1/2 teaspoon balsamic vinegar
  • 2 ounces Carpano Antica Sweet Vermouth
  • 3 ounces Bulleit Bourbon

Directions

  1. Fill a cocktail shaker with ice. Add the beet juice, carrot juice, balsamic vinegar, Carpano Antica, and bourbon. Shake until well chilled, about 20 seconds. Strain evenly into 2 ice-filled cocktail glasses and serve.

Special equipment

Cocktail shaker

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