The Dirty Beet Martini is a vibrant, savory twist on the classic dirty martini, combining the botanical punch of gin with the tangy earthiness of house-pickled beet brine. This cocktail stands out with its stunning pink hue and bold, briny flavor, finished with an eye-catching garnish of pickled beets, cornichon, pearl onion, and fresh dill. The homemade Pickled Beets add a unique depth, blending red beets, pearl onions, garlic, and spices in a zesty apple cider vinegar brine. Perfect for cocktail lovers looking to shake up their happy hour with something fresh, colorful, and unexpected!
Dirty Beet Martini
Makes 1 serving
Ingredients
- 2½ ounces gin
- ½ ounce dry vermouth
- ½ ounce Pickled Beets brine (recipe follows)
- Garnish: 1 cube Pickled Beets (recipe follows), 1 cornichon, 1 cocktail pearl onion, fresh dill sprig
Instructions
- In a cocktail shaker, combine gin and vermouth. Add ice. Cover and shake until cold. Strain into a chilled cocktail glass. Pour in Pickled Beets brine. Garnish with Pickled Beets, cornichon, onion, and dill on a skewer.
Pickled Beets
Makes 1 quart
Ingredients
- 2 pounds red beets (about 6 large beets), trimmed and peeled
- ½ cup frozen pearl onions, thawed
- 4 large cloves garlic, smashed
- 4 whole cloves
- 2 dried bay leaves
- 1 tablespoon black peppercorns
- 1 tablespoon mustard seed
- ¾ cup apple cider vinegar
- ¾ cup water
- 2 tablespoons sugar
- 2 tablespoons kosher salt
Instructions
- Cut beets into ¾-inch cubes. In a large stockpot, place beets and water to cover by 2 inches. Bring to a boil over high heat. Reduce heat to medium-low; cover and simmer until beets are tender, 35 to 40 minutes. Drain, and let stand until cool.
- In a large clean stockpot, place a clean 1-quart canning jar and water to cover. Bring to a boil over high heat; boil for 10 minutes. Carefully remove jar without discarding water from pot, and dry completely. Keep water simmering over medium-low heat.
- Layer beets, onions, garlic, cloves, bay leaves, peppercorns, and mustard seed into warm jar.
- In a medium saucepan, bring vinegar, ¾ cup water, sugar, and salt to a boil over medium-high heat, and cook until sugar and salt dissolve. Remove from heat. Pour into jar, leaving ¼-inch of headspace. Cover tightly with lid.
- In same large stockpot, bring water to a rolling boil over high heat, and submerge jar. Boil for 10 minutes; carefully remove with canning tongs. Let stand until completely cool before storing in a cool, dark place for up to 1 year. Refrigerate after opening.
