Thirsty Thursday: T&C’s Top Summer Cocktails
Sometimes in the summer, fresh vegetables are just what you want. This cocktail satisfies that craving with a healthy dose of beets and combines them with rum, mint, molasses, and bitters.
It was created by Jason Kindness at the Revolving Door in Newport, RI, a new restaurant that hosts guest chefs who rotate about once a month. This drink, Kindness tells us, was inspired by Ezra Lewis, a guest chef from Trinidad who created a beet molasses for a scallop dish. The molasses didn’t work for the scallops, but Kindness inherited a quart and incorporated into it some mint, a local rum from Ipswich, MA, Peychauds bitters to make the beet flavor stand out, and Angostura bitters to add depth.
“As much as I am totally against naming a drink after myself,” Kindness says, “Beats by Dre had been in the news for its sale to Apple while we were trying to come up with a name for this. My arm had to be twisted by my fellow manager to go through with it.”
It’s a good fit.
2oz Old Ipswich “White Cap” rum
1 oz Beet molasses (combine equal parts roasted beets and molasses in a blender and blend with a few sprigs of fresh mint)
1 oz Fresh lime
2 dashes Peychauds bitters
2 dashes Angostura bitters
Shake ingredients in a cocktail shaker with ice and strain into a highball glass filled with ice. Garnish with a mint spring and candy cane beet slice.