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  • Writer's pictureJarnard Sutton

Behind the Stick with Cameron Harris: How to make the Root Theory

Beets and vodka goes hand and hand. Top bartender of Pacifica Del Mar, Cameron Harris, is serving up some unique libations. He's infusing red beets with vodka to create this sweet and refreshing cocktail called the Root Theory.

Root Theory


.50 oz. simple syrup .75 oz. Pomegranate Liqueur 2 oz. beet-infused vodka Garnish: sliced raw beet

What’s the origin of the Root Theory?

I wanted to make a cocktail that had a deep red color. I started by making a beet infused vodka and then experimented with different flavors.

How would you describe the taste to someone who hasn’t had this before?

It's an earthy cocktail that is balanced with a touch of sweetness.

What would be the key component in this drink?

Definitely beets.

What's the process of infusing beets with vodka?

I take washed beets, cut them into medallion slices and add them to a large glass container. Add vodka and let it infuse for 4 days. Remove the beets and the beet vodka is ready to use.

Why beets?

I dig the deep red color. I also wanted to use something that people normally don’t have in a cocktail.

What reactions do you get from customers when they try this cocktail for the first time?

Usually surprised. I don’t think they’re expecting beets to taste that good in a drink.

What are some good dishes to pair this drink with?

Our wine director J.T. thinks the Root Theory pairs well with his favorite dish, the Sugar-Spiced Salmon. I think it pairs well with our Filet Mignon.

Watch as the bar manager, Cameron Harris, serve up this slightly healthier option, beet-infused libation, the Root Theory.

What kind of experience can diners have at Pacifica Del Mar?

We pride ourselves on making everyone’s experience at Pacifica an exceptional one. Expect to have a delicious meal, great cocktails and attentive service. The view of the ocean is an added bonus.

About Cameron Harris

Are you from San Diego?

Yup, born and raised.

What's your thought process when creating a new cocktail?

I usually start by choosing a color and see which fresh fruits, herbs and or vegetables I can use to attain that color. Then I’ll start playing around with different spirits to see which one best compliments those ingredients.

What are some pros and cons to bartending?

It’s a great medium to express your creativity and the instant gratification from making someone’s experience a pleasant one is a bonus.

You meet some interesting people bartending. That can be a pro and a con.

What's the most complicated drink you had to make?

Squashed Strawberry Alley Cat

Have you ever had to cut some one off from drinking?

Unfortunately, yes.

Are you planning on creating any new cocktails in the future?

Absolutely. I don't want to say too much about it yet, but expect a cocktail with fresh blueberries in time for summer.

Pacifica Del Mar

1555 Camino Del Mar, Del Mar. (858) 792-0476 or

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