The Cocktail Diaries OG Recipe: The Beet Poet featuring Kachka’s Horseradish Vodka

by Rebekahcooked up on March 15, 2016

You may notice that I’ve added a little something to the series title here. Henceforth, I’m going to be calling the recipes I make up (that are original rather than classic recipes) “OG.” So that’s what that means.

The Beet Poet Cocktail featuring Kachka's Horseradish Vodka | PDXfoodlove

Today I’ve been playing with Kachka’s new horseradish vodka. Kachka’s drinks menu contains a long list of vodka infusions, and they decided they’d bottle their horseradish vodka in partnership with Portland’s New Deal Distillery. The vodka featured in a few cocktails on their menu right now… but I asked them for a bottle to bring home and play with. 🙂

Of course, this stuff would be brilliant in a Bloody Mary (and some day I will actually post about Bloody Marys, I promise). But today I wanted to do something a little more unique. And I was craving pickles.

The Beet Poet Cocktail featuring Kachka's Horseradish Vodka | PDXfoodlove

The vodka is fun to sip – and, at a recent media event, we drank dirty martinis featuring the specialty spirit. Both are great ways to use it, too.

For this cocktail I used beet juice as the base – a classic flavor pairing with horseradish. But to balance a cocktail, one must also have a little bit of sour flavor and a little bit of sweet. So I incorporated a little bit of lime and honey.

The Beet Poet Cocktail featuring Kachka's Horseradish Vodka | PDXfoodlove

The end result, I think, is a pretty nifty blend of the bitter, sweet and sour. I’ve garnished the cocktails with some quick pickles (I love David Chang’s recipe). And the punny name is a nod to that balance. I think this relatively light cocktail could be great for anytime from brunch to dinner.

The Beet Poet Cocktail featuring Kachka's Horseradish Vodka | PDXfoodlove

You can pick up this vodka at select Oregon liquor stores this month. And if your place doesn’t have it, you can ask them for it!

Salmon Rice Bowls with Avocado and Pickled Veggies


  • 1 1/2 cup of short-grain or medium-grain white rice (it's even better with leftover rice from the day before)
  • 2 oz of cured salmon or lox
  • 1/2 avocado
  • Nori sheet (available in the asian aisle of most megamarts)
  • Cucumber
  • Sesame Seeds
  • Egg
  • Each morning I'll fill up a third of a small cereal bowl with cold, leftover rice. From here, it's all about the toppings and commitment to Japanese-Jewish fusion. Dream about the day you can eat a breakfast of sashimi-grade salmon, but for now, top the rice with two to three pieces of cold-smoked salmon instead. I definitely prefer Nova lox for this bowl, because it doesn't assault you with smoke. ACME Smoked Fish's Nova lox is my salmon of choice. After the rice and salmon, add a quarter of a sliced avocado to the bowl. (Note: This bowl is infinitely riffable. Sometimes I forego salmon for fried eggs, because runny yolks are where it's at.)
  • Here's where you'll get fancy. Cut (or tear) about half of a toasted nori sheet into thin strips to garnish, add one or two umeboshi plums for a tangy-sour-salty punch (I love Ozuké's, because they're sweeter and juicier than traditional umeboshi), and season generously with toasted black and white sesame seeds and soy sauce to taste.


  1. Slice 1/2 cucumber as thin as possible, and springkle with a heavy pinch of salt. Set aside for at least 5 minutes.
  2. Soft boil an egg: bring a pot of water to a boil, add an egg and turn the temperature down to a bare simmer. Put the lid on and let cook, undisturbed, for 7 minutes. Move the egg into a ice water bath and peel once cool enough to handle.
  3. Start your bowl with 1 1/2 cups of leftover rice. Layer on 2 oz of cured salmon, 1/2 avocado sliced thinly, a nori sheet cut into thin strips, the cucumber slices, and the egg.
  4. Sprinkle on sesame seeds and serve.
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1 Comment

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