Jamaican Red Storm

• Jamaican Red Storm
• 2 ounces beet infused rum (recipe follows)
• 3 ounces ginger beer
• 1 ounce dark rum, such as Meyers
• 1 beet stem trimmed of all leaves and frozen
• Beet Infused Rum
• 3 small raw red beets (trimmed, peeled, and cut into quarters)
• 1 (750ml) bottle light rum

1. Jamaican Red Storm:rnrnCombine the beet infused rum, and ginger beer in a tall glass full of ice cubes. Using the back of a spoon float dark rum on top and stir gently. Garnish with a frozen beet stem.
2. Beet-Infused Rum:rnrnPut the beets in a pitcher or glass jar large enough to hold the beets and the rum. Pour the rum over the beets and cover the container with a lid or plastic wrap. Store the rum in a cool dark place, swirling the container at least once a day. After 3 days discard the beets, using a slotted spoon. Cover the rum tightly and store in the refrigerator for up to six months.

red storm, beet infused rum, ginger beer, dark rum, rum, red beets, light rum

Taken from food52.com/recipes/3365-jamaican-red-storm (may not work)