Beet Tonic Spritzer

May 23, 2016
2 Ratings
Photo by Martha Pollay
Author Notes

This mocktail comes from Posana restaurant in Asheville, NC. —Julia Bainbridge

  • Serves 1
  • 1 1/4 ounces beet juice
  • 1 ounce honey syrup
  • 1/2 ounce lemon juice
  • 3/4 ounce ginger beer (Posana likes Fentimans brand)
  • Tonic water
  • Orange peel, for garnish
In This Recipe
  1. Shake ingredients with ice. Double strain over ice in Collins glass.
  2. Top with ginger beer and tonic water. Stir slightly and garnish with orange peel.

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Julia Bainbridge is an editor who has worked at Condé Nast Traveler, Bon Appétit, Yahoo Food, and Atlanta Magazine, and a James Beard Award–nominated writer whose stories have been published in Food & Wine, Wall Street Journal, Washington Post, and Playboy, among others. After building a career around why and how people gather, Bainbridge pivoted into why people don't, launching The Lonely Hour podcast to explore social disconnection and other forms of loneliness. Her profile of chef Iliana Regan was named one of Longreads Best of 2019: Food Writing, and her book about nonalcoholic beverages, Good Drinks, will be published by Ten Speed Press this fall.