Beet Cooler

Matthew Kelly / Supercall

The bagel and lox sandwich has earned a bit of a cult following—as well it should. Nothing beats cold, cured salmon piled high on a toasty everything bagel with a generous slathering of cream cheese and a topping of tomatoes and capers. So we decided to honor the morning masterpiece with an equally mouthwatering cocktail. Refreshing cucumber vodka gets a sweet and tangy kick from a homemade beet shrub and fresh lemon juice, while a sprinkling of everything bagel seasoning nods to the classic breakfast base. A sliced cucumber twirled around the inside of the glass takes it into showstopping territory. This is your bagel’s new BFF.

Beet Cooler

FLAVOR PROFILE
Sweet, Savory
STRENGTH
DIFFICULTY
intermediate

INGREDIENTS

INSTRUCTIONS

Step one

Prepare a highball glass by wrapping a paper-thin slice of cucumber around the inside of the glass in a vertical spiral. Add fresh ice to the glass to hold the cucumber in place.

Step two

Add cucumber vodka, beet shrub and lemon juice to a shaker tin with ice. Shake until cold and well-mixed.

Step three

Strain the shaken cocktail into the highball glass. Top with soda water.

Step four

Garnish with a bouquet of fresh dill and a pinch of everything bagel seasoning. Serve with a straw.

Contributed by Supercall