Broken Mirror
Beet-Infused Vodka and Smoked Shishito Brine
Bartender Katie Weismann of Spoke Wine Bar | Somerville, MA
Adapted by StarChefs | May 2024
INGREDIENTS
Beet-Infused Vodka:
750 milliliters vodka
4 cups beet peels
Smoked Shishito Brine:
Shishito peppers
Apple cider vinegar
Granulated sugar
Kosher salt
To Assemble and Serve:
Yield: 1 cocktail
¼ ounce simple syrup
Lemon peel coin
METHOD
For the Beet-Infused Vodka:
In a nonreactive container, combine vodka and beet peels. Seal and let sit 24 hours. The next day, strain, bottle, and reserve.
For the Smoked Shishito Brine:
Heat a smoker with applewood chips. On a work surface, prick holes into peppers. Smoke peppers until fragrant, reserving applewood chips in a sachet. Transfer peppers to a nonreactive container and set aside. In a saucepan over medium heat, bring 3 parts water, 2 parts vinegar, and 1 part sugar to a boil. Cook until sugar has fully dissolved. Pour brine over smoked peppers. Add reserved sachet of applewood chips. Let mixture cool, then refrigerate 24 hours, or until desired flavor is achieved. The next day, strain, bottle, and reserve.
To Assemble and Serve:
In a mixing glass, combine simple syrup, 1¾ ounces Beet-Infused Vodka, and ¼ ounce Smoked Shishito Brine. Strain into desired serving glass with a large ice cube. Garnish with lemon peel coin.
