Oh autumn, you’re my favorite time of year. With it being almost September, I need to keep telling myself this simple refrain, especially when there’s a heatwave hitting. Honestly, when the thermometer starts inching towards triple digits — basically in September — I need to remind myself I love the fall. However, with it being so freaking hot, but my autumnal instincts kicking in, I knew that I needed a transitional drink. What we need is something that both celebrates cooling off, while hinting at the joyous fall flavors to come. Allow me to introduce you to the Beet-N Rye!

Subtle title, I know. I bet you can guess two of the ingredients in this one.

Go ahead.

(Dramatic pause.)

Sure enough! Beet juice and rye! You’re the man now dog.

With the beet juice, what we’re getting is those deep, dark fall flavors. It’s a little dirty (in a good way), where you get some serious earthy notes. This is hinting to the harvest flavors that are coming your way. Unless you don’t like that, then have a Margarita, which is good anytime.

To go with those earthy notes, we needed a solid rye. Luckily, our friends over at Highspire Whiskey had just such a rye that worked fantastically. Also, sending us some from batch 001, those are serious style points that we greatly appreciate.

What we had locked down was our nod to fall — but what we were missing was our relief from the omnipresent heat. For that, we went with some OJ and lemon juice (freshly squeezed, but I don’t need to mention that again, right?).

Suddenly, there was both refreshment and fall flavors. One of those two-for-one deals that we love so much.

However, in tasting it, there was something missing. We had a little bit of sweetness from the OJ and from the beet juice (it’s sweet, promise), but we needed something else to round out and accent those flavors.

What we needed was sage.

Boom! Sage simple syrup.

This officially just became Thanksgiving in a glass, but only if you celebrate Thanksgiving in New Zealand or Australia, where it’s hot in November.

To make sage simple syrup, it’s pretty simple (rim shot) — just take your usual one-to-one of sugar to water and boil it with sage. Then cool that mixture and remove the sage.

Like that, bingo bango, you have your rye cocktail that’s both a celebration of fall flavors, while remaining refreshing and cooling on a hot summer’s day.

Without further preamble, let’s get to the Beet-N Rye!

 

August 28th, 2015 | by morgan