September 18, 2014 9

Beet Balsamic Shrub Cocktail a guest post by local haven!

Beet Balsamic Shrub Cocktail | Local Haven via @withfoodandlove

Transitional stuffs have been hard, harder than expected. These Colorado days and nights feel so long without my life-partner by my side. Even though we’re both technically in Denver, we rarely get to see each other and even when we do I am acutely reminded that our longest days of our separation are yet to come.

I know that these lonely days are short-lived + I am trying to embrace these moments of solitude. For this is an adventure, and one that we chose. Soon enough we will off doing bigger and better things; following our dreams and living a full purposeful + joyous life. It will pay off, it will be worth it.

Because it’s been really easy for me to feel down lately, here are a few things that are bringing me a lot of happiness…

My little brother is getting married this weekend!! Finally – my family is starting to roll in for all the celebrations, this is so exciting. Yesterday we celebrated Franky’s birthday. We ate figs + pistachios + goat cheesecake and I watched the sun set over an apple tree in the foothills of the Rocky Mountains. My dad was there and so were my grandparents and life was pretty perfect.

Tonight we’re going to a Rockies Game and tomorrow I’m making food for the rehearsal dinner/gathering of sorts. I think I will make this, and this and a version of this. Oh and Saturday I will {finally} get to see my Christopher and party with all my friends and family. It is certainly the day I’ve been looking most forward to since we got here.

Beet Balsamic Shrub Cocktail | Local Haven via @withfoodandlove

Beet Balsamic Shrub Cocktail | Local Haven via @withfoodandlove

Beet Balsamic Shrub Cocktail | Local Haven via @withfoodandlove

Also – Ashley of Local Haven. She’s been a total life-saver and has so graciously agreed to share her beautiful Beet Balsamic Shrub with us today. She’s kind of the queen of cocktails right now, so I’m pretty stoked she’s bringing us this tasty drink today. Chances are you’ve seen her famous Favorite Margarita floating all around the interwebs and if you have get yourself acquainted with this stunning post.

Ashley totally gets me, her food style is simple, colorful, seasonal and totally approachable. Like her Romanesco Green Curry  + this Earl Grey Chocolate Mousse {omg – you guys know how much I obsess over earl grey anything}. I know you guys are going to totally dig her blog, so if you don’t already know about it – go check it out now.

Okay – so here she is!!

I am so completely honored to be here sharing with you one of my favorite new cocktail recipes on one of my favorite blogs. Sherrie is such an inspiration with her vibrant recipes that focus on seasonal fresh ingredients. She constantly impresses me with her creative combinations, but I have to say my favorite and most used in our house is Sherrie’s Turmeric + Honey Super Booster. Not only does it do support allergy-relief and immunity – it tastes amazing! Thanks for having me Sherrie, keep up the beautiful work!

For my guest post I want to teach you how to make the most incredible drinking vinegar for a great fall time cocktail. Over the summer we have been making our fair share of shrubs. First with rhubarb, then with blueberry, blackberry, nectarine, and let’s not forget about plum! But now the seasons are changing, and fall is making a huge presence in my garden and our local farmers market. So we say goodbye to the berries and peaches and welcome the delicious apples, pears, squashes and beets that fall time brings us.

Beets are one of my most favorite vegetables to eat, and do not forget about those greens, add them to your salads, juice, and smoothies. So while I love roasting them, shaving them thin and eating raw, or adding them to our daily smoothies, I have discovered that beets make the best drinking vinegar of all. Tossed with pure maple syrup, apple cider vinegar and a splash of balsamic vinegar, this shrub is sweet, earthy and has a bit of bite. I enjoy mine mixed with whiskey and a good squeeze of lemon juice. But it can also be served with seltzer for a non-alcoholic option. Oh! And mix a little with extra-virgin olive oil for a really good salad dressing. I hope you enjoy!

Beet Balsamic Shrub Cocktail | Local Haven via @withfoodandlove

Beet Balsamic Shrub Cocktail {print me!}

Recipe by, Ashley Marti of Local Haven

Notes: store in an air-tight container in the refrigerator for about a week.

  • 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
  • bourbon
  • 1 tablespoon lemon juice
  • ice

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 into a jar, saving the liquid and discarding the beets.

Combine 1 part bourbon, 2 parts shrub, lemon juice and ice in a cocktail shaker. Shake, pour and serve.

Enjoy responsibly!

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9 Responses to "Beet Balsamic Shrub Cocktail a guest post by local haven!"

  1. Reply

    Aubrie LeGault

    September 18, 2014 at 5:05 PM

    Love Ashley’s blog, Local Haven. I enjoyed the guest post and poking around your fantastic blog too.

  2. Reply


    September 19, 2014 at 10:24 AM

    This is so good for you. Love it. The color alone is absolutely stunning! As you mentioned, using up the beet greens is another wonderful way to make these beauties stretch (I love them in stir-fry’s). Thanks for an inspiring recipe :) xx

  3. Reply


    September 20, 2014 at 3:07 PM

    Gorgeous drink!! Never knew you can make drink with beets!!

  4. Reply


    May 15, 2015 at 8:03 PM

    What kind of whiskey would you use???

    • Reply


      May 16, 2015 at 4:27 PM

      Hi Celeste, any whiskey of your choice will do!

  5. Reply


    August 11, 2015 at 6:02 PM

    Mmmmm! I made this with pre-cooked packaged beets from Costco that I had to use up and white wine vinegar instead of the apple cider vinegar – kept the balsamic. Very tasty! My ‘cocktail’ was 2 parts mineral water to 1 part shrub over ice, and was so refreshing. Have to like the earthy flavor of beets. Next, I will try it with whiskey!

    • Reply


      August 12, 2015 at 9:37 AM

      So glad you liked it! And definitely add that whiskey girl ;)

  6. Reply

    Amanda Toberer

    October 18, 2015 at 9:59 PM

    Sounds so good. I am curious why it only lasts about a week. Some shrubs I see say they keep for months while others only a week. The process for them is all about the same so I am confused. Thank you!

    • Reply


      October 22, 2015 at 5:22 PM

      Hi Amanda – good question. Erring on the side of caution, I think a week is on the conservative side, but it would most likely last a lot longer. Hope this helps!

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