On many hot summer afternoons when the lunch crowds had all dispersed, Michael Golenzer - the late owner of Chicago’s legendary Bagel Restaurant and Deli, would sit down and invite a guest or employee to cool down with his bright purple concoction he playfully called ‘A Jewish Shake.’

Made from the liquid portion of cold beet borscht frothed together with sour cream, Mike’s famous shake was the perfect summer pick-me-up, rich and flavorful yet always light and refreshing.

Bortsch Beeter: The Perfect Brunch Cocktail

In our more spirited send-up, we further the Ashkenazi/Eastern European influences by introducing Bison Grass Vodka and fresh cracked peppercorn, crafting a morning cocktail that is a fresh and savory alternative to the traditional bloodys and mimosas.

Here’s to you Mike!

Bortsch Beeter

3 oz. Beet Juice

1 1/2 oz. Bison Grass Vodka (Żubrówka)

1/2 oz. Vinegar

1/2 oz. Simple Syrup

1 Tbsp. Sour Cream or Yogurt

Cracked Peppercorn

DIRECTIONS: 

Add vodka, beet juice, vinegar, simple syrup and sour cream to shaker. Vigorously stir with bar spoon until content fully mixed. Add ice and shake until chilled and frothed. Serve in 6 oz. fluted glass and garnish with fresh cracked peppercorn.