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Nettles and Beets


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

Stinging Nettle Vodka

1 ounce dried nettle (found at most herb shops)

4 cups vodka

Roasted Beets

2 beets


Nettles and Beets Cocktail

  1. In a cocktail shaker, muddle 3 cucumber slices, beets, agave and lime.
  2. Add stinging nettle vodka and hard shake for 20 seconds.
  3. Double strain into an old fashioned glass filled with ice.
  4. Garnish with remaining cucumber slice and sprinkle with salt to taste.
  5. Serve immediately. 

Stinging Nettle Vodka

  1. In a nonreactive container, combine the nettle and vodka. Cover and leave at room temperature for 72 hours.
  2. Strain vodka into clean bottle. Yields 1 quart

Roasted Beets

  1. Preheat oven to 375 degrees.
  2. Wash beets and trim leafy tops.
  3. Wrap completely in aluminum foil and place in oven on middle rack.
  4. Roast until tender, approximately 1 to 1½ hours.
  5. Remove from oven and let cool.
  6. Peel beets using paring knife.
  7. Small dice and store in covered container in refrigerator.