For the Beet Juice:

• Scrub, rough chop, and juice 25 baby beets. (Yields approx. 2 cups of juice)
• Skim off any foam. Pass juice through a fine strainer.
• Add a pinch of citric acid. Chill until service.

For the Lemon Verbena Syrup:

• Combine 1 cup sugar and 1 cup water in a saucepan.
• Bring to a boil to dissolve sugar.
• Remove from heat.
• Add ½ cup lemon verbena leaves. (We like to use the bottom leaves from tall stems, reserving the top sprig for garnish).
• Cover and let steep for approx. 15 minutes.
• Fine strain leaves from syrup. Let cool completely, then chill.

To Make the Cocktail:

• In a mixing beaker, combine Drambuie, scotch, beet juice, cranberry juice, fresh lemon juice, and lemon verbena syrup.
• Stir over ice.
• Strain into a rocks glass over fresh ice.
• Add 1 oz Ginger Beer. Stir once more.
• Garnish with Beet Blush and Lemon Verbena sprig.