As the Queen of Valentine’s Day (as established by the stash I earned in middle school), I have long loved this holiday. Oh, wait. Is that because it’s my birthday? Maybe the presents from everyone made the day a million times better, even when I was single or unlucky in love.
In that vein, I have had all the stereotypical gifts and treats. Chocolate-covered strawberries, chocolate boxes, French 75s, blackberries, blah blah blah. This year, I wanted something a little weird and earthy, just like me, that would still give a splash of Valentine’s color to my drinks. Behold: my Beet Rose Cordial.
My husband was willing to roll with it, but as I soon as I got the beetroot powder in, I think he was having some doubts. I played with the recipe over the course of a few days and then found the perfect mix.
Here are the beverages I can give my stamp of approval to:
- Lattes – both hot and iced
- Gin and Tonics
- Ok fine, almost anything gin or vodka-based
- Tequila and Mezcal cocktails (including my soon-to-be-published Will You Be(et) My Valentine)
- Old Fashioneds (beets and bourbon, who knew?)
- Plus, it makes an excellent flavoring to Non-Alcohol Cocktails!
Learn How to Make the Beet Rose Cordial
A cordial is really a fancy name for a flavored syrup that is sometimes fortified with alcohol. I wanted to keep mine non-alcoholic for my sober besties. but you can absolutely add a splash of vodka to make it more like a liqueur.
This Beet Rose Cordial is really just adding beetroot powder, lemon juice, and a few rosehips to simple syrup. If you are using my shake method, just add it all together at the same time and then shake until the sugar and powder are dissolved. Done!
Must-Try Beet Rose Cordial
- Add all ingredients to heat-resistant bottle and shake until dissolved.
- Let sit until cooled and refrigerate.
- Strain out the rosebuds after 2-3 days. Return to fridge until ready to use.