What could be better than enjoying the end of summer and Labor Day in beautiful Provincetown? I know- being there and having a cocktail made by David Flower at
Ten Tables. They have a full bar at this location, and David works directly with chef
Eric Cooper to design a bar program that works hand in hand with the dinner menu. David says "I sit down with Eric every week and review produce that he will be using in his dishes to see if there are any selections that might work well in cocktails. We often share ingredients that way, it's such a pleasure to work in synch with the kitchen." With this in mind I'm drinking his Beet Martini- unexpectedly delicious with ginger, citrus and mint. David does recognize that "people have a love or loath relationship with beets. The ones that don't like them always say the same thing- 'they taste like dirt.' I think they taste sweet and savory." A lot of people seem to agree (me too), it's one of the most popular drinks on the list.
Beet Martini by David Flower
2 oz Beet Infused Vodka (I use Ketel)
.5 oz Fresh Squeezed Lemon Juice
.5 oz Fresh Squeezed Lime Juice
.75 oz of Domaine Canton Ginger Liquor (you can also make your own ginger infused simple syrup)
dash of Fees Brothers grapefruit bitters to balance the sweet and sour (optional)
fresh Mint Sprig
Shake all liquid ingredients in a shaker over ice. Slap the mint sprig and place in a chilled martini glass. Pour shaker into glass and serve.
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