Finally, my first entry of the year for a Home Bar Awards contest. February’s contest theme is #freezethebeets, so I did. I wasn’t sure I was going to be able to fit this one in, but I just got back from vacation and I’m not ready to give up the tropical drinks just yet. This is a pretty simple riff on a Hemingway Daiquiri, and it makes a surprisingly sweet, refreshing and slightly peppery blended cocktail.
This uses all of the same components as the original Daiquiri; juice, rum, Luxardo, lime, and ice. Since I had to use beets, and beet juice is surprisingly sweet, I upped the regular amount of lime juice just a bit to add some acidity and balance. I also used some coconut rum just to add a little contrasting flavor to the earthiness of the beets. I preferred this blended with a little less ice than is traditional used in a Hemingway Daiquiri, but you do you.
For Whom The Beet Tolls
3.5 oz. Kōloa Kaua’i Coconut Rum
2 oz. beet juice
1.5 oz. Luxardo Liqueur
1.25 oz. lime juice
Garnish with candied beet roses
Combine all Ingredients in a blender, throw in a handful or two of ice and blend until smooth.