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This blood red cocktail gets its gory colour from beets.
3 beets, peeled, chopped
2 cups apple juice
1 fl oz ginger simple syrup
3/4 fl oz lemon juice
1½ fl oz Forty Creek Copper Pot Whisky
Place beets and apple juice in a blender.
Purée until smooth.
Strain through a fine mesh strainer to remove solids.
Place beet, apple juice, ginger simple syrup, lemon juice and whisky in an ice-filled cocktail shaker.
Shake and then strain into a highball glass.
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