Ahhhh, Valentine's Day. The time of year when I just wanna put roses in my cocktails. And also root vegetables. AMIRITE? Beets in cocktails are just damned sexy. 

B E E T   O F   M Y   H E A R T   C O C K T A I L

To make one of these gloriously pink cocktails:

• 1 oz. chilled rosé wine (I used a syrah rosé)

• .5 oz. maraschino liqueur

• .5 oz. rose water

• .5 oz. beet simple syrup (instructions to follow)

• 1 oz. fresh squeezed grapefruit juice

• a rose petal and a heart-shaped beet slice as garnish

To make your beet simple syrup, combine 1 cup beet juice (either made from a juicer or store-bought), with 1.5 cups granulated sugar. Stir to combine over medium high heat, and as soon as the mixture starts to boil, remove it from the heat and let it cool. Store in an airtight jar in the fridge.

In a shaker over ice, combine all ingredients except the garnish and shake till thoroughly chilled. Strain into a coupe glass and garnish with a rose petal and a heart beet.

WARNING: chickens lust after beets. You better give them the extras or it gets ugly.