Now this pairing was a little more tricky - not Alison’s recipe, she’s perfect. But the cocktail was harder than we expected. We wanted to use golden beet juice but turns out, it oxides almost immediately. Improvising is another skill that Matt brings to the table and we turned to Flavor Bible. To bring a similar earthiness that would pair well with this beet dish, we made an herbal Turmeric tea. Citrusy, herbaceous Lime Leaf Tonic paired not only with the gin but also cut through the creamy buttermilk while the white wine vinegar enhances it. Served up in a chilled glass and garnished with...you guessed it, more herby mint.