At the risk of sounding like a total lush: One thing I really look forward to about the onset of spring/summer is drinking light, fruit-centric cocktails again (there’s something sort of pathetic about drinking a margarita in December. It just ain’t right). A recipe calling for ginger-infused vodka over at Chow got me excited for making my own infusions—and then over at Imbibe Magazine, like they read my mind, I found a recipe for the Ruby, Lucy Brenner’s famous beet-infused cocktail.

Lucy Brenner is the owner of Mint and 820, and she’s widely considered to be one of the best bartenders in the country (hell, if Playboy thinks so, who am I to argue?). I’m itching to get my hands on a copy of her new book of cocktail recipes, Hip Sips. She’s been pimping it around town recently, with signings at In Good Taste and Mint last week, and the buzz on the book is, as expected, pretty darn good.

Imbibe posted the recipe for Brenner’s shit-hot beet cocktail (apparently the most delicious thing ever? I have yet to try it)—I’ll include it after the jump.

Lucy Brennan's Ruby

The Ruby might just be the best combination of chilled vodka and beets to hit the streets since Perestroika. Earthy undertones of handmade beet-infused vodka ground this dirty martini alternative. Serve straight up with a mixed green salad or crostini and aged cheeses.

Cocktail ice cubes for chilling and shaking
3 oz. beet-infused vodka
1/2 oz. fresh lemon-lime juice
1/2 oz. simple syrup

Fill a 5 oz. martini glass with ice and set aside to chill. Fill a tempered pint glass [or cocktail shaker] with ice and add the vodka, lemon-lime juice and simple syrup. Cap the glass with a stainless-steel cocktail shaker (or, if using a cocktail shaker, replace the lid) and shake vigorously for 10 seconds. Empty the ice from the martini glass. Strain the drink into the glass and serve immediately.

Beet-Infused Vodka:
3 red beets (1 1/2 pounds), trimmed, peeled, and cut into quarters
1 bottle (1 liter) vodka (Lucy recommends Monopolowa)

Put the beets in a wide-mouthed glass jar with a lid. Add the vodka and seal the container (reserve the vodka bottle for refilling.) The mixture will immediately turn a bright ruby color. Store in a cool dark place for three days, stirring each day. The infused vodka will be a deep purple color with a strong, earthy beet taste. Using a slotted spoon, remove and discard the beets. Place a funnel in the reserved vodka bottle and pour the infused vodka into the bottle. Cap and store in the refrigerator for up to six months.