So, I’m at this swanky restaurant for brunch that has it’s own “Speciality Cocktail” menu. I roll my eyes at their need to segregate the lesser from the sophisticated. As I scan the list, I question if I can even order from the regular menu or if that would label me a brunch rube. The bartender has a bowtie and a herringbone vest. I’m sure he’s judging me. Suddenly, the choice is obvious; the beet infused Bloody Mary.

Vodka, for those who’ve sworn it off since college, possesses more than the ability to get you drunk. It’s a blank slate that can take on any shade of flavor. From roasted pineapple to pear to beets.

This recipe is my adaption — perhaps even enhanced — of that restaurant’s Bloody Mary. There is a depth that, I feel, cannot be achieved with just plain vodka. Bloody Marys usually taste like bland tomato juice and alcohol. Everything feels separate. I see recipes try to compensate by going “ultimate” and rimming the glass in salts, stacking burgers on top, but it’s all designed to hide the fact the drink is just a watered-down mess.

Here, the dill and beet vodka build volumes. The earthy beets deepen the tomato flavor and unifies everything into so much more. The dill is just present enough to be refreshing.

For this particular recipe, I got a little help from Powell & Mahoney’s Classic Bloody Mary mix, which works perfectly with the dill and beet infused vodka. You’ll realize you never want to drink any other Bloody Mary again.

Dill & Beet Infused Bloody Mary
Dill & Beet Infused Bloody Mary
Dill & Beet Infused Bloody Mary
Dill & Beet Infused Bloody Mary
Dill & Beet Infused Bloody Mary
Dill & Beet Infused Bloody Mary
Dill & Beet Infused Bloody Mary
Dill & Beet Infused Bloody Mary
Dill & Beet Infused Bloody Mary
Dill & Beet Infused Bloody Mary

Recipe Breakdown

While infusing vodka is straightforward, there are a few pointers to keep in mind:

  1. Flavor — When it comes to ingredients, get whatever is freshest and in season near you. Limit your infusion to one or two flavors so as not to overwhelm them.
  2. Amount & Timing — The time required to fully infuse the vodka will depend on the amount and ripeness of the ingredient. Start tasting the vodka after a day or so. When it tastes good, it’s ready to use. In general, delicate flavors like cucumbers or herbs should take about a week while big flavors like pineapple need only a few days.
  3. Storage — While the vodka may be shelf stable in a cool, dark place, refrigerating it will help keep the flavors fresh longer. Use within three months.
Dill & Beet Infused Bloody Mary

This post was created in partnership with Powell & Mahoney. All thoughts and opinions are my own.

Dill & Beet Infused Bloody Mary

By Evan Kalman
Makes 1 cocktail

Ingredients

Steps

Shake all the ingredients with 3 ice cubes, then strain into a glass filled with ice cubes. Garnish with pickles, crispy bacon, celery, and fresh dill.

Dill & Beet Infused Vodka

By Evan Kalman
Yields 750ml vodka

Ingredients

  • 2 or 3 [200 g] small beets, washed, peeled, and quartered
  • 1/2 cup [15 g] fresh dill
  • 750 ml vodka

Steps

Fill a clean quart-sized wide-mouth jar with quartered beets, fresh dill, and one 750-ml bottle of vodka and stir well. Cover and let stand at room temperature for 36 to 48 hours, shaking twice a day. Strain through a cheesecloth-lined sieve.

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