A Holiday Mocktail with a Vegetable Twist
A Holiday Mocktail with a Vegetable Twist
Beets to the rescue!
I find that the top concern about nonalcoholic cocktails, one that I share, is that they’re going to be overly sweet and syrupy. But it’s hard to avoid sugar altogether in something that’s supposed to satisfy as a cocktail does, because aside from its way of balancing out flavors, sugar also adds body and creates mouthfeel.
In this drink, I’ve found a bit of a workaround in beet juice. It’s sweet, yes, but it has an earthy, vegetal sweetness that’s quite complex (you know what beets taste like). And with its full flavor and almost syrupy texture, it makes up for some of the sweetener I’d otherwise need to use.
But for me, the thing I crave most in NA drinks is dryness — something to pluck at the outer edges of the palate and make the lips smack a little. Tart hibiscus tea has this quality; I’d almost describe it as tannic. And then as a nod to the shrub I shared several months ago, a splash of vinegar ups the acidity, as does topping the drink with bitter and botanical tonic water.
Whatever kind of cocktail you enjoy during the holidays, this one is tasty and unique, and a fun one to throw into the mix over the next few weeks.
And I hope you like beets, because next week I’ve got a salad that is absolutely perfect for holiday entertaining. It has everything you’re probably looking for: it’s make-ahead friendly, it’s got special seasonal flavors, and it’ll steal the spotlight at the table. Stay tuned!
Beet & Hibiscus Tonic
The hibiscus infusion benefits from a lengthy, overnight steep — try to plan ahead and get it going the night prior, if possible.
If you don’t have a juicer, you can buy beet juice at your local juice cafe. You can also sometimes find bottled beet juice, such as the Lakewood brand.
Yield About 8 drinks | Prep & cook time 10 minutes (not including time to steep the hibiscus)
½ ounce dried hibiscus flowers (about ½ cup)
Zest from 1 orange (any variety), removed in thick strips with a vegetable peeler
1 cup beet juice, from 1 pound of beets
3 tablespoons freshly squeezed blood orange juice (or navel orange juice)
3 tablespoons apple cider vinegar
1 tablespoon maple syrup
5 shakes orange bitters (optional)
Tonic water or club soda
Rosemary sprig, orange twist, or dried orange wheel for garnish
1. Combine the hibiscus, orange peel, and 2 cups of water in a small saucepan. Bring to a boil, then remove from the heat and allow to steep for at least an hour, or ideally overnight. Strain out the solids, giving them a good squeeze to extract as much of the liquid as possible.
2. In a pitcher or tall glass, stir together the hibiscus infusion, beet juice, orange juice, maple, and bitters, if using. Taste and add a bit more vinegar or maple syrup as desired.
3. To serve, pour 3 to 4 tablespoons of the mix over ice in a tumbler or tall Collins glass, and top with tonic water or seltzer. Garnish with a rosemary sprig, orange twist, or dried orange wheel.
