Nettles and Beets

By: Hannah Lee Leidy
Nettles and Beet Cocktail Recipe
Photo by Christopher Brian

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 heading-plus-icon


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
  • Roasted Beets
  • 1 ounce dried nettle (found at most herb shops)
  • 4 cups vodka
  • Stinging Nettle Vodka
  • 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.
  • From Bar Director Christopher Brian of Meauxbar in New Orleans, Louisiana

Leave a Reply

Be the first to comment.