(Photo: Danny Kim. Illustrations by John Burgoyne.)

The earthy beet can get a bad rap—its distinctive taste seems to some, well, dirty. But served here as an infusion in gin, the root vegetable’s flavor is balanced by the spirit’s bright citrus and juniper notes. Stir the gin into a very of-the-moment drink, the Negroni, as co-owner Jeff Zalaznick does at the Torrisi offshoot Parm, and the combination with herbaceous sweet vermouth and bitter Campari will make for a biting and botanical pink-and-purple twist on a classic cocktail.

Jeff Zalaznick’s Beet Negroni

2 to 3 large red beets
1 750-ml. bottle Bluecoat American dry gin
1 oz. Campari
1 oz. Carpano Antica sweet vermouth
Orange for zest

(1) Dice beets. Soak in gin in a pitcher or jar for 48 hours. (2) Using a funnel, strain through a coffee filter back into gin bottle. Combine 1 ounce each of beet gin, Campari, and vermouth in a mixing glass. (3) Add ice, and stir. Strain, and serve over ice with orange zest.

Related:

• Archive: “In Season”
• Table of Contents: Dec 19, 2011 issue of New York | Subscribe!