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Beet Balsamic Shrub Cocktail

It’s cocktail season! Who am I kidding, it’s always cocktail season at my house. So, here’s another cocktail to add to your winter lineup, though I think it would work particularly well for Halloween too. I don’t know if you’ve noticed but beet cocktails are all the rage this season and shrubs are also still in fashion, so why not combine the two!? For those of you who’ve never heard of a shrub, see here.

I really enjoyed this beverage because it’s so different. Once you get past the striking color and the slightly earthy/vinegar smell (I know! That doesn’t sound very good but trust me!) it’s a nice libation. I found the recipe over at Local Haven.

Beet Balsamic Shrub Cocktail

2 – 3 medium dark red beets, about 2 cups {peeled and sliced}

½ cup maple syrup

½ cup apple cider vinegar

1 tablespoon balsamic vinegar


1 tablespoon lemon juice


Place sliced beets in a mason jar and add maple syrup. Cover with a lid and give it a good shake. Put in the refrigerator for 24 hours and shake a few times in between.

After 24 hours, add apple cider vinegar and balsamic vinegar. Give it another good shake and place back in the refrigerator for another 24 hours, shaking a few times in between.

Strain the shrub into a jar, saving the liquid and discarding the beets.

Combine 1 part bourbon, 2 parts shrub, lemon juice and ice in a cocktail shaker. Shake, pour and serve.

Notes: store in an air-tight container in the refrigerator for about a week.

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