The Ruby just might be the best combination of chilled vodka and beets to hit the streets since perestroika. Earthy undertones of handmade beet-infused vodka ground this dirty-martini alternative. Serve it straight up with a mixed green salad or crostini and aged cheeses.

Steps

1. Make the beet-infused vodka: Put the beets in a wide-mouthed glass jar with a lid, such as a 2-gallon storage jar. Add the vodka and seal the container. (Reserve the vodka bottle for refilling.) The mixture will immediately turn a bright ruby color. Store in a cool, dark place for 3 days, stirring each day. The infused vodka will be a deep purple color with a strong, earthy beet taste. Using a slotted spoon, remove and discard the beets. Place a funnel in the reserved bottle and pour the infused vodka into the bottle. Cap and store in the refrigerator for up to 6 months.
2. Make the Ruby cocktail: Fill a 5-ounce martini glass with ice and set it aside to chill. Fill a tempered pint glass (or cocktail shaker) with ice and add the vodka, lemon-lime juice, and simple syrup. Cap the glass with a stainless-steel cocktail shaker and shake vigorously for 10 seconds. Empty the ice from the martini glass. Strain the drink into the chilled glass and serve immediately.