This cocktail has an usual ingredient and it’s gorgeous jewel tone color may give it away. Can you guess what it is? If you didn’t already read the post title, here’s a hint—it’s one of those vegetables you either love (or love to hate) and it makes your fingers bright pink when you peel it. Any guesses?
It’s beets! I’ve created a summertime cocktail that’s made with Natalie’s Orange Beet Juice. Now before you turn up your nose at the thought of putting veggies in your cocktail, let me tell you how delicious this stuff is. This juice is super fresh and made with only beets and orange juice. Nothing else! It’s super versatile and can be used in salad dressings and beverages like this one. So the next time your doctor asks if you’re getting all your fruits and veggies in you can now tell him yes!
Orange Beet Breezemakes 4 servings
– 1 cup Natalie’s Orange Beet Juice
– 3/4 cup coconut rum
– 1 1/5 cups pineapple juice
– large ice cubes
– fresh pineapple wedges and orange peel, for garnish
– 4 old fashioned glasses
Step 1: Reduce the orange beet juice into a syrup. Pour juice in a small saucepan and bring to a boil. Reduce the heat and simmer for 20 minutes, or until reduced to about half. Remove from heat and allow the juice to cool completely.
Step 2: Pour 1 oz of the orange beet syrup and 1.5 oz of the coconut rum to each glass. Place large ice cubes in the glasses and top with pineapple juice (about 3 oz. per glass). Garnish with a piece of pineapple and an orange peel. Cheers!
The orange beet reduction has a sweet flavor thanks to the beets and citrus and can be used in other cocktails that call for sweet red syrups, like grenadine, which is traditionally made from pomegranates. Just keep it in an air-tight container in the fridge for up to 1 week.
Want to see what other delicious cocktails I’ve made with Natalie’s fresh juices? Check them out here.
This post is sponsored by Natalie’s Juice. Thanks so much for supporting the brands that keep Sarah Hearts going!