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A surprising farm-fresh flavor is sprouting in the Field Favour cocktail: beets. Teller’s cooks a simple syrup using fresh red beets, sugar and water, then shakes it up with gin, pomegranate juice, a splash of lemon and an olive brine drizzle. It’s sipped through a candy “lid” that pastry chef Jeff Elliott creates out of colored sugar drizzles. Bar manager Ann Turner says she loves beets and was looking for a way to use the brightly colored root veggie in a cocktail, one of the lighter-alcohol, patio-perfect drinks she created for spring and summer.
The hard stuff: Leopold’s gin, a small-batch gin produced and bottled in Denver.
Where it’s served: Teller’s, 746 Massachusetts St.
What it costs: $9
When it’s on special: Tuesdays. This and other drinks from the Teller’s cocktail menu are $2 off.
Other libations at this location: Unique craft beers, wine flights and several other handcrafted cocktails. New ones include Jamaica Punch (iced hibiscus tea, dark rum and ginger), the Rose Hipster (rose water lemonade, rosé wine and mint) and the Carnie (apple and vanilla vodka, butterscotch, caramel Irish cream and a sea salt rim). Elliott also crafts garnishes for the Carnie — right now it’s salted caramel pretzels, but they plan to switch those up with mini cotton candy puffs or funnel cakes later in the season.