Red Square

• 6 medium red beets, scrubbed
• Salt
• 1 quart plus 1/3 cup water
• 16 ounces red wine, preferably Pinot Noir
• 1/2 medium onion, sliced
• 1 tablespoon crushed red pepper
• 1 tablespoon whole black peppercorns
• 1 teaspoon fennel seeds
• 1 teaspoon cumin seeds
• 1 sprig rosemary
• 1 sprig thyme
• 1 sprig sage
• 1 sprig basil
• Ice
• 11 ounces vodka

1. Preheat the oven to 375.
2. Place the beets on a sheet of foil, sprinkle with salt and add the 1/3 cup of water.
3. Wrap the beets lightly, set the package on a baking sheet and roast until tender, about 2 hours.
4. Carefully unwrap and let cool.
5. Peel and coarsely chop the beets.
6. Transfer to a large pot and add all of the remaining ingredients except the ice and vodka.
7. Cook over moderately high heat, stirring occasionally, until the liquid has reduced to 2 cups, about 30 minutes.
8. Strain the beet juice through a fine sieve and refrigerate until chilled.
9. Fill a cocktail shaker with ice.
10. Add 2 3/4 ounces of the vodka and 4 ounces of the spicy beet juice and shake well.
11. Strain into 5 chilled cordial glasses.
12. Repeat three more times, using fresh ice each time.

red beets, salt, water, red wine, onion, red pepper, whole black peppercorns, fennel seeds, cumin seeds, rosemary, thyme, sage, basil, vodka

Taken from www.foodandwine.com/recipes/red-square (may not work)