Recipe from Local Haven via  With Food + Love |


Notes: this concentrate can be stored in an air-tight container for a week or so.


2 – 3 medium dark red beets, about 2 cups {peeled and sliced}

½ cup maple syrup

½ cup apple cider vinegar

1 tablespoon balsamic vinegar

Place sliced beets in a mason jar and add maple syrup. Cover with a lid and give it a good shake. Put in the refrigerator for 24 hours and shake a few times in between.

After 24 hours, add apple cider vinegar and balsamic vinegar. Give it another good shake and place back in the refrigerator for another 24 hours, shaking a few times in between.

Strain the shrub, pressing on the beets to release their juices. Pour the shrub back into the mason jar or another bottle and store in the refrigerator.


Notes: this makes one perfect cocktail serving, double + drink responsibly.

1-2 parts Beet Balsamic Concentrate

1 part Whiskey

½ lemon, juiced

Fill cocktail glass with crushed ice. Add 1 part whiskey and lemon juice to cocktail shaker. Give it a good shake.

Add 1-2 parts Beet Balsamic Shrub, starting with 1 and adding another if wanted. Shake 1-2 times. Strain into ice filled cocktail glass.