Full body and robust tannins are what you get with this drink, which Angler’s former beverage director, Brandyn Tepper, pairs with truffle-topped pasta or, in the summer, hanger steak with salsa verde. Like with wine, temperature is important here. I note to remove the drink from the refrigerator thirty-five minutes before serving, but on a hot day, it may warm more quickly. (If you want to get nerdy and take its temperature, it should be 55˚F).
Up-Beet
Recipe by BRANDYN TEPPER — ANGLER, SAN FRANCISCO, CALIFORNIACOMMITMENT LEVEL • • (of • • • •)Note: If you’re making your own fresh beet juice, be sure to trim, wash, and cut the beets into chunks before running them through the juicer, then fine-strain the liquid. (Three-quarters of a pound of loose red beets should get you 4 to 5 ounces of liquid.) Otherwise, R.W. Knudsen makes good, organic beet juice.
Ingredients
- 1 teaspoon loose-leaf oolong tea
- 1/2 cup just-boiled water
- 1/2 cup fresh beet juice
- 1 1/2 cups pomegranate juice, preferably POM
Instructions
- In a heatproof bowl, combine the tea and the water and let it sit for 6 minutes. You may want to taste at the 3-minute mark to determine what level of bitterness you prefer, keeping in mind that it will ultimately be mixed with some pretty earthy, weighty ingredients. (I like it strong.) Strain the tea and let it cool completely.
- In a large container, combine the tea, beet juice, and pomegranate juice and stir to combine. Cover and refrigerate until chilled, about 4 hours or up to 2 days.
- Remove the drink from the refrigerator at least 35 minutes before serving and let it stand at room temperature. To serve, divide among 4 red wine glasses.
Notes
