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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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