While I believe the Beet Negroni was first created by Will Lazar at New York City’s Parm, my wife adored this Negroni on the cocktail menu of the fabulous, but now closed 4 Bells in Minneapolis.   

Beet Infused Bombay London Dry, Cocchi Rosa Vermouth, Cappelletti Amaro  

The version by Will Lazar can be found HERE.

The success of this cocktail lies in its remarkable harmony and complexity. The earthy sweetness of the beet-infused gin is beautifully elevated by the bright, floral, and berry notes of the Cocchi Rosa. Tying everything together, the Cappelletti provides a gentle, bitter backbone that unites these distinct flavors without overwhelming them. This creates a wonderfully integrated sweetness, as each component contributes its own layer—earthy from the beet, fruity from the vermouth, and a mellow roundness from the amaro—for a profile far more nuanced than a standard Negroni. In essence, this recipe doesn’t just swap ingredients for the sake of being different; it thoughtfully re-engineers the classic structure with components that have a natural affinity for each other, resulting in a balanced and exceptionally delicious drink.

Ingredients

1 ounce beet gin
1 ounce Campari
1 ounce sweet vermouth

Directions

Part 1: Beet-Infused Gin

This infusion is what gives the cocktail its earthy backbone and beautiful color. Using raw beets will lend a brighter, more vegetal flavor than roasted.

Ingredients:

• 1 medium-sized red beet
• 750 ml bottle of Bombay London Dry Gin (or your gin of choice)

Instructions:

Once the desired flavor is reached, strain the gin through a fine-mesh sieve or cheesecloth into a clean bottle. Discard the beets. The infused gin is now ready to use.

Wash and peel the beet thoroughly.

Dice the beet into small, uniform cubes (about 1/2 inch).

Place the diced beets into a large, clean glass jar with a tight-fitting lid.

Pour the entire bottle of gin over the beets, ensuring they are fully submerged.

Seal the jar and shake gently.

Store the jar in a cool, dark place for 24 to 48 hours. Taste it after 24 hours. The infusion can get very earthy, so you want to stop it when it has a pleasant, noticeable beet flavor that doesn’t taste overly raw or dirty.

Of course. It appears this specific, delicious combination was featured at the restaurant 4 Bells in Minneapolis and was highlighted on the “100 Negronis” blog.

While that blog references the exact ingredient list, it doesn’t provide the precise proportions. However, we can construct a highly accurate recipe based on classic Negroni structure and common infusion techniques. The most crucial part is preparing the beet-infused gin first.

Part 1: Beet-Infused Gin

This infusion is what gives the cocktail its earthy backbone and beautiful color. Using raw beets will lend a brighter, more vegetal flavor than roasted.

Ingredients:

• 1 medium-sized red beet
• 750 ml bottle of Bombay London Dry Gin (or your gin of choice)

Instructions:

1. Wash and peel the beet thoroughly.
2. Dice the beet into small, uniform cubes (about 1/2 inch).
3. Place the diced beets into a large, clean glass jar with a tight-fitting lid.
4. Pour the entire bottle of gin over the beets, ensuring they are fully submerged.
5. Seal the jar and shake gently.
6. Store the jar in a cool, dark place for 24 to 48 hours. Taste it after 24 hours. The infusion can get very earthy, so you want to stop it when it has a pleasant, noticeable beet flavor that doesn’t taste overly raw or dirty.
7. Once the desired flavor is reached, strain the gin through a fine-mesh sieve or cheesecloth into a clean bottle. Discard the beets. The infused gin is now ready to use.

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Part 2: The Beet Negroni Recipe

With your infused gin ready, making the cocktail is simple. The classic Negroni is built on equal parts, which is the perfect place to start for this variation.

Ingredients:

• 1 oz Beet-Infused Bombay London Dry Gin
• 1 oz Cocchi Rosa Vermouth
• 1 oz Cappelletti Amaro
• Orange twist, for garnish

Instructions:

1. Add all three liquid ingredients to a mixing glass filled with ice.
2. Stir with a bar spoon continuously for about 20-30 seconds. You want to chill and slightly dilute the drink without making it watery.
3. Strain the cocktail into a rocks glass over a single large ice cube.
4. Express the orange twist over the drink by squeezing it peel-side-down to release the citrus oils onto the surface.
5. Drop the twist into the glass as a garnish.

Enjoy your balanced and nuanced Beet Negroni.