How about a beet cocktail? This came from seriouseats.com. I love shrubs!
Ingredients:
For the Beet, Celery, and Horseradish Shrub Syrup: 6 ounces celery, sliced 1/4 inch thick 1 medium beet (4 ounces), peeled and grated 1 tablespoon grated fresh horseradish, tightly packed 1 cup granulated sugar 1/4 teaspoon salt 1/4 cup apple cider vinegar For the Hot Pink Cocktail: 3/4 ounce Beet, Celery, and Horseradish Shrub 2 ounces gin 3 ounces seltzer
Preparation:
For the Beet, Celery, and Horseradish Shrub Syrup: Combine the celery, beets, horseradish, sugar, and salt in a quart jar. Shake to combine and refrigerate for 72 hours, shaking once a day to help dissolve the sugar.
Strain the mixture through a fine mesh sieve, pressing the solids to extract as much of the syrupy liquid as possible. Discard solids and add the vinegar to the syrup. Refrigerate until ready to use.
For the Hot Pink Cocktail: Fill a cocktail shaker with ice. Add shrub syrup and gin. Shake until well-chilled, about 20 seconds.
Strain into an ice-filled highball glass, top with seltzer, stir to combine and serve.