The Bad Beet: A Bold Valentine’s Day Gin Cocktail
The Bad Beet
A Valentine’s Day Cocktail That’s Bold, Earthy & Unexpected
Valentine’s Day doesn’t have to be pink syrup and sugar-rimmed glasses. Sometimes, romance lives in contrast — earthy and bright, bold yet balanced. The Bad Beet is a cocktail for those who like their love stories layered: vegetal sweetness, bright citrus, subtle spice, and a vibrant ruby hue that feels perfectly at home on a candlelit table.
This cocktail is proof that Valentine’s drinks can be playful and sophisticated — designed for slow sipping, good conversation, and a little surprise in every glass.
Why This Cocktail Works for Valentine’s Day
Beets bring natural sweetness and an unmistakable deep red colour — no artificial dyes, no gimmicks. Paired with citrus, maple syrup, and botanicals, the result is a drink that feels grounded, refreshing, and quietly seductive.
It’s a cocktail that sparks curiosity. And honestly? That’s kind of the point.
The Beet Shrub (Make Ahead)
Shrubs are one of our favourite ways to add depth and complexity without overwhelming a drink. They’re bright, balanced, and bring that “crafted” feel to cocktails and mocktails alike.
Ingredients
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5 beets, cut into small chunks
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½ cup apple cider vinegar
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½ cup distilled white vinegar
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1 cup granulated sugar
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1 tsp black peppercorns
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1 tsp kosher salt
How to Make It
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Add beets and vinegars to a blender and purée
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Strain through a mesh strainer, pressing out the liquid (you should get 2–3 cups)
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Combine beet liquid with sugar, peppercorns, and salt in a non-reactive container
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Cover and let steep at room temperature for 1 day
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Taste and adjust — steep another day if you want more peppery bite
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Strain, bottle, and refrigerate
Flavour fully develops after one week. Keeps up to 2 months refrigerated.
