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Nodding to the classic Blood & Sand, this drink by Jason Percival, the bar manager at Boston’s Post 390, relies on beets for its dramatic rosy hue and a hint of sweetness.

  • 1 1/2 oz Scotch
  • 3/4 oz Cherry Heering liqueur
  • 3/4 oz Sweet vermouth (Vya, Dolin or Carpano)
  • 1/2 oz Cointreau
  • 3/4 oz Beet puree (cooked and peeled beets, pureed)
  • Garnish: Orange peel
  1. Add all ingredients into a shaker with ice and shake until chilled.

  2. Double-strain into a coupe or cocktail glass.


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Comments:

  1. Visida

    The author noted everything very aptly

  2. Mora

    Completely I share your opinion. In it something is also to me your idea is pleasant. I suggest to take out for the general discussion.

  3. Mountakaber

    In it something is. Thank you for help in this question, now I will not admit such error.

  4. Morly

    remarkably, this funny message



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