Author Notes
This mocktail comes from Posana restaurant in Asheville, NC. —Julia Bainbridge
Continue After Advertisement
Ingredients
-
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
Directions
-
Shake ingredients with ice. Double strain over ice in Collins glass.
-
Top with ginger beer and tonic water. Stir slightly and garnish with orange peel.
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 The New York Times, The Wall Street Journal, and The Washington Post, among others. Her book, Good Drinks: Alcohol-Free Recipes for When You're Not Drinking for Whatever Reason, was named one of the best cookbooks of 2020 by the Los Angeles Times and Wired and Esquire magazines. Julia is the recipient of the Research Society on Alcoholism's 2021 Media Award and she is one of Food & Wine magazine's 25 first-annual "Game Changers" for being "a pivotal voice in normalizing not drinking alcohol."
See what other Food52ers are saying.