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.

Kibbutz Tonic

Per drink:

1.5oz vodka
1.5oz red beet juice (strain from the can or use leftover boiled beet water from one of your soups)
Ginger beer
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.

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