Christopher Brian, bar curator at Meauxbar in New Orleans, Louisiana, was inspired to develop a vodka cocktail that harnesses the sharp attributes of stinging nettles with the earthy tones of beets.
recipe 
yields
1 cocktail
Nettles and Beets Cocktail
2 ounces nettle infused vodka (recipe follows)
4 slices cucumber
3 bar spoons Roasted Beets (recipe follows)
½ ounce agave syrup
½ ounce fresh lime juice
Sea salt to garnish
1 ounce dried nettle (found at most herb shops)
4 cups vodka
2 beets
Ingredients
Roasted Beets
Stinging Nettle Vodka
steps
Nettles and Beets Cocktail
- In a cocktail shaker, muddle 3 cucumber slices, beets, agave and lime.
- Add stinging nettle vodka and hard shake for 20 seconds.
- Double strain into an old fashioned glass filled with ice.
- Garnish with remaining cucumber slice and sprinkle with salt to taste.
- Serve immediately.
Stinging Nettle Vodka
- In a nonreactive container, combine the nettle and vodka. Cover and leave at room temperature for 72 hours.
- Strain vodka into clean bottle.
Yields 1 quart
Roasted Beets
- Preheat oven to 375 degrees.
- Wash beets and trim leafy tops.
- Wrap completely in aluminum foil and place in oven on middle rack.
- Roast until tender, approximately 1 to 1½ hours.
- Remove from oven and let cool.
- Peel beets using paring knife.
- Small dice and store in covered container in refrigerator.
Date Published: 01.15.16
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- From Bar Director Christopher Brian of Meauxbar in New Orleans, Louisiana
