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.