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: Combine 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: Put 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.