Beet Tonic Spritzer

May 23, 2016
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 a classically trained cook and food writer. Formerly the food editor at Yahoo Food, where one of her stories was nominated for a 2015 James Beard Award, and a senior editor at Bon Appétit, she has also worked at Condé Nast Traveler and Food & Wine, and her writing has appeared in Travel + Leisure, Playboy, and Organic Life. She's the host and creator of The Lonely Hour, a podcast about loneliness that’s not a bummer.