Blood Beetroot Cocktails
Deep red beetroot juice gives these vodka cocktails a dramatic color without artificial dye. Lime, pomegranate, and ginger syrup keep the drink bright, tart, and party-ready.
- Total time
- 20 min
- Yield
- 4 cocktails
- Difficulty
- Easy
Prep 15mCook 5mAmericanDrinks
Beetroot juice has a naturally earthy flavor and a striking crimson color, which makes it a fun base for a moody cocktail. Here, it gets balanced with tart pomegranate juice, fresh lime, and a little ginger syrup.
The name says “blood,” but the drink is all fresh juice and simple bar ingredients. It is a good fit for Halloween, a winter dinner party, or any night when you want a cocktail that looks dramatic but is still easy to shake at home.
If you have never made simple syrup, it is just sugar dissolved in water. This version is steeped with fresh ginger, then used to sweeten the cocktail without leaving gritty sugar in the glass.
01What you'll need
Ingredients
12 items · 4 cocktails
- For the ginger syrup:
- 1/2 cup water
- 1/2 cup granulated sugar
- 1/4 cup thinly sliced fresh ginger
- For the cocktails:
- 1 cup unsweetened beetroot juice, chilled
- 1 cup 100% pomegranate juice, chilled
- 3/4 cup vodka, chilled if possible
- 1/2 cup fresh lime juice, from about 4 limes
- 1/4 cup ginger syrup, or more to taste
- Ice, for shaking and serving
- Lime wheels, pomegranate arils, or thin beet slices, for garnish optional
02How to make it
Step-by-step
1. Simmer the ginger syrup
Combine the water, sugar, and sliced ginger in a small saucepan. Set it over medium heat and stir until the sugar dissolves. Once the mixture starts to simmer gently, cook for 2 minutes.
2. Steep and strain
Remove the pan from the heat and let the ginger steep for 10 minutes. Strain out the ginger slices. You will have more syrup than you need for the cocktails, which is useful for adjusting sweetness.
3. Chill the syrup
Let the syrup cool to room temperature, then refrigerate it until cold. Warm syrup will melt the ice too quickly and water down the drinks.
4. Mix the cocktail base
In a pitcher or large measuring cup, stir together the beetroot juice, pomegranate juice, vodka, fresh lime juice, and 1/4 cup ginger syrup. Taste it. Add another tablespoon or two of syrup if your beet juice is very earthy or your limes are extra sharp.
5. Shake with ice
Fill a cocktail shaker halfway with ice. Add enough cocktail mixture for 1 or 2 drinks, depending on the size of your shaker. Shake for about 10 seconds, until the shaker feels very cold.
6. Strain and serve
Strain the cocktail into ice-filled rocks glasses or coupe glasses. Repeat with the remaining mixture.
7. Garnish simply
Add a lime wheel, a few pomegranate arils, or a very thin beet slice to each glass. Serve right away while the drink is cold and bright.
03From our kitchen
Cook's tips
- Make-ahead: The ginger syrup can be made up to 2 weeks ahead and stored in a clean jar in the refrigerator. The cocktail base without ice can be mixed up to 24 hours ahead; stir well before shaking.
- Storage: Once shaken with ice, cocktails are best served right away. Leftover unshaken cocktail base can be refrigerated for 1 day, but the lime flavor will soften over time.
- Beet juice choice: Use unsweetened bottled beetroot juice for the cleanest result. If using fresh juiced beets, strain the juice through a fine-mesh sieve so the cocktail is smooth.
- Sweetness swap: Replace ginger syrup with plain simple syrup, honey syrup, or agave syrup. Honey syrup is honey mixed with a little hot water so it blends easily into cold drinks.
- Spirit swap: Vodka keeps the beet color and flavor clear. Gin adds herbal notes, while tequila blanco makes the drink brighter and a little sharper.
- Nonalcoholic version: Skip the vodka and add 3/4 cup chilled sparkling water or ginger beer just before serving. Do not shake carbonated drinks; stir them in gently.
Cook's note
Beetroot juice can stain cutting boards, towels, and pale countertops. Wipe spills right away, and use a dark kitchen towel if you are juicing or slicing beets for garnish.
04Frequently asked
Questions & answers
Does this cocktail taste strongly of beets?
It has an earthy beet note, but it is balanced by tart pomegranate, fresh lime, and ginger syrup. If you want a milder beet flavor, use 3/4 cup beetroot juice and increase the pomegranate juice to 1 1/4 cups.
Can I use cooked beet puree instead of beetroot juice?
Beet puree is too thick for this drink and can make it pulpy. If that is all you have, blend cooked beets with a little water, then strain very well through a fine-mesh sieve or cheesecloth before measuring.
Can I batch this for a party?
Yes. Mix the beetroot juice, pomegranate juice, vodka, lime juice, and syrup in a pitcher up to 24 hours ahead. Keep it cold, then shake individual portions with ice or stir the whole pitcher with plenty of ice just before serving.
What glass should I use?
A rocks glass with ice is easiest and keeps the drink cold. A coupe glass also works if you prefer it served up, which means shaken with ice and strained into a glass without ice.
How do I make it less sweet?
Start with 2 tablespoons ginger syrup instead of 1/4 cup. Shake a small taste with ice, then add more syrup only if needed.
05Per serving
Nutrition facts
Nutrition Facts
4 cocktails
Amount per serving
% Daily Value*
- Total Fat0 g
- 0%
- Saturated Fat0 g
- 0%
- Cholesterol0 mg
- 0%
- Sodium35 mg
- 2%
- Total Carbohydrate25 g
- 9%
- Dietary Fiber0 g
- 0%
- Total Sugars22 g
- Protein1 g
- 2%
- Vitamin D0 mcg
- 0%
- Calcium18 mg
- 1%
- Iron0.4 mg
- 2%
- Potassium342 mg
- 7%
* Percent Daily Values are based on a 2,000-calorie diet.
05Keep cooking
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