Photograph by Grant Cornett Food Styling by Maggie Ruggiero Prop Styling by Janine Iversen

Photograph by Grant Cornett Food Styling by Maggie Ruggiero Prop Styling by Janine Iversen

DJ Kool Herc

Kool Beets

Cocktails & Beverages from Issue 9 – Summer 2016 – The 1970s

Lucinda Sterling, head bartender at Brooklyn’s Seabourne, nods to Herc’s signature merry-go-round technique, whereby he would stack percussive breaks from various albums (what would come to be known as breakbeats), with this mash-up of seemingly discordant ingredients including, of course, beets.

makes 1 cocktail (pictured right)

1 oz fresh beet juice (we like freshly juiced but it can also be purchased)
1 oz organic kefir
½ oz fresh cucumber juice (peeled and juiced in a juicer or pureéd in blender and then strained through a fine sieve)
½ oz Marie Brizard Crème de Cacao White
2 oz gin
pinch cayenne pepper
anything green or pickled or slices of candy-stripe beets for garnish

1
Shake ingredients with ice in a cocktail shaker then strain into an ice-filled rocks glass. Garnish.