SWEET BEET CHILLER
PREP 20 minutes CHILL 24 hours
¹∕4 cup (2 oz.) Beet-sage Shrub
¹∕4 cup (2 oz.) rye whiskey
2 Tbsp. ( 1 oz.) lemon juice
¹∕3 cup club soda, chilled
Lemon slice and sage sprig
1. In a cocktail shaker combine Beet-sage Shrub, rye, lemon juice, and bitters. Add ice cubes; cover and shake until very cold. Strain liquid into an ice-fi lled glass. Top with club soda. Serve with lemon slice and sage sprig. Makes 1 drink.
BEET-SAGE SHRUB In a blender or food processor combine 2 cups chopped peeled fresh beets, 1 cup cider vinegar, and 1 Tbsp. snipped fresh sage. Cover; blend or pulse until nearly smooth. Press through a fi ne mesh sieve. Discard solids. Stir in ²∕3 cup maple syrup and ¹∕2 tsp. salt. Cover; chill at least 24 hours. Flavor continues to improve up to 3 days. PER DRINK 242 cal, 0 g fat, 0 mg chol, 220 mg sodium, 27 g carb, 1 g fi ber, 22 g sugars, 1 g pro.