KosherKocktails: Kibbutz Tonic
By Robin Tim Weis
To pair with On Rye's bold and unique roasted root vegetable latkes, I've concocted a ‘Kibbutz Tonic.’ The addition of red beet juice gives an earthy flavor in keeping with horseradish-y taste of the yummy latkes.
1.5oz red beet juice (strain from the can or use leftover boiled beet water from one of your soups)
Juice of half a lime, lime wedge
Pour the vodka, beet juice and lime juice into your cocktail shaker. Fill halfway with ice and shake vigorously for five seconds. Strain into a copper mug filled with ice and top off with ginger beer. Garnish with a lime wedge.