Cocktail of the week: Beet Mojito

Cocktail of the week: Beet Mojito


This week, I’m seeing red. But forget the cranberry and tomato juices, I want beets! Bartenders are easily bored with classic cocktails and ingredients, and this is where beets come in: the deep red and sweet-yet-earthy vegetable is available year-round, and is packed with numerous health benefits. Drinking doesn’t always have to be bad for you!

While you’re probably used to tossing it in a salad, beet makes an interesting ingredient in a cocktail. But like bloody marys or other vegetable-based cocktail, it’s a love-it or hate-it experience. 


An easy drink would be to just mix beet juice with lemon juice and vodka, for a sweet and tangy taste. But I thought I’d give you a twist on a summer classic: the mojito.


What you’ll need:
5- 6 mint mint leaves
½ lime
1 oz simple syrup
2 oz Beet-infused rum*
Splash soda water


In a shaker, muddle 5-6 mint leaves and ½ lime together. Add ice, simple syrup and beet-infused rum. Shake vigorously and pour in a collins glass. Fill up with soda water.


*To make beet-infused rum: Fill a clean resealable glass jar or bottle with fresh, cleaned beets cut into pieces. Add rum (don't get the cheapest liquor, a middle-ground rum is best) and screw on the lid. Place in a cool, dark place (like a fridge) until the flavors infuse (anywhere from a week to a month, depending on your taste and the strength of the fruit). Shake the jar a few times every day. When you've reached the desired flavor, strain out the beets and pour the concoction into a clean resealable glass jar or bottle and store in the fridge.


If this sounds like too much work just for a drink, I suggest just using white rum and beet juice instead. You'll achieve a similar taste and color!

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