This Ruby Red Pickled Beet Sour Belongs on Your Holiday Drink Menu

A beet-infused vodka ended up on the cocktail menu at San Francisco’s modern Russian restaurant Birch & Rye by accident. Chef/Owner Anya Wattar was lacto-fermenting red beets (her preferred method of fermentation), but they came out too sour. “It was a failed experiment in our pickling department,” she says. “But we tried them in a vodka infusion, and it was perfect.” The pickled beet vodka is in good company on the...