"wHITE bEETS"

Recipe courtesy of The Garzón Club, Maldonado, Uruguay. Image by Diana DeLucia. 

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Ingredients

Red Beet Syrup
(yields 600cc)

• 200 grams Beets (grated)
• 400 grams Sugar 
• 400 milliliters Water 
• 1 stick Cinnamon
• 1 Vanilla Bean

"White Beets" Cocktail 

• 1 ounce Red Beet Syrup (see recipe)
• 1 glass Bodega Garzon Sauvignon Blanc
• 1 fresh Mint Leaf
• Ice 

Preparation

Red Beet Syrup

Put the grated beets into a saucepan with the sugar and water, cinnamon stick and vanilla bean. Simmer on a low to medium heat for 30 minutes. 

Allow to cool.

Filter slowly through cheesecloth and chill in a glass bottle until ready to use. 

Assembly

Carefully pour the red beet syrup into a wine glass. 

Slowly add the ice.

Carefully pour the wine so as not to disturb the red beet syrup on the bottom. 

Garnish with a fresh mint. 

Enjoy!

The Bodega Garzon at the Garzon Club, Maldonado, Uruguay. Image courtesy The Garzon Club.