The Beets Knees

The Beets Knees

Spice Level


3 tbsp. Peri Peri seasoning  
1 tbsp. Kosher Salt


  • 0.25oz Balsamic Vinegar
  • 0.5 oz. Pickled Jalapeno Juice
  • 3 Slices Pickled Jalapeno 
  • 0.5 oz. Lemon Juice
  • 1 oz. Beet Juice
  • 1 oz. Gin
  • 5–6 oz. Mott’s* Clamato* Reserve


  1. Rim your favourite glassware.
  2. Add gin, beet juice, lemon juice, pickled jalapeno juice, balsamic vinegar, and pickled jalapeno slices.
  3. Briefly muddle the ingredients to break down the jalapeno slices.
  4. Add ice.
  5. Top off with Mott’s Clamato Reserve. Mix well.
  6. Garnish with pickled vegetables.


  • Pickled beets
  • Pickled jalapenos
  • Pickled cauliflower (skewered)
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