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Long relegated to pickle jars and salad plates, the purplish root vegetable began to occupy a different piece of local culinary real estate in 2011: your cocktail glass. At PS 7’s, head bartender Gina Chersevani puts beets into two boozy recipes: one involving Makers Mark and bitters; the other featuring mezcal and muddled pineapple. Why so big on the beets? It’s a sign of these sugar-phobic times: Avoiding artificial sweeteners is a pet cause for the mixologist, who showed off her naturally sweet beet-infused bevvies during a seminar at a national cocktail conference in New Orleans over the summer.