I wanted something fresh but I wanted it to be vegetal instead of fruity. I love the bright, bitter notes in Italian parsley and I found it paired extremely well with the earthy sweetness of the beets and the spice of the ginger. The creamy mouthfeel of Elyx ties it all together.
2 oz beet-infused Absolut Elyx vodka
1 oz fresh lime juice
.75 oz rich simple syrup
1 handful of Italian parsley
Shake and double strain into rocks glass over ice. Top up with ginger beer, preferably Fever Tree. Garnish with slapped sprig of Italian parsley.