Recipe courtesy of The Garzón Club, Maldonado, Uruguay
Red Beet Syrup (yields 600cc)
"White Beets" cocktail
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.
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.