We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy. 
Recipe Detail Page
Beet Ginger Mule
Autumn 2021
Zesty from the ginger and earthy from the beet, this version of a classic Moscow Mule is‑unforgettably vibrant.
Makes 1 cocktail (see TIP)
2 oz vodka
1 oz freshly squeezed lime juice
5 to 6 oz Beet Ginger Beer (recipe follows)
Splash carbonated water (optional)
1 lime peel or wedge for garnish
1. Pour vodka and lime juice into a crushed-ice-filled mule or large rocks glass. Top with Beet Ginger Beer. Stir to mix. Taste and add carbonated water, if you like. Garnish rim of glass with lime peel.
Makes 1 cocktail (see TIP)
BEET GINGER BEER
Feel free to use this recipe in place of the usual ginger beer in other cocktails as well. 1/2 cup (125 mL) freshly grated ginger, about 2 large pieces.
1 large beet, peeled and coarsely chopped
1 cup (250 mL) lightly packed yellow brown sugar
3 cups (750 mL) water
1 cup (250 mL) carbonated water
1. Place ginger, beet and sugar in a large saucepan. Pour water overtop. Stir to mix. Set over medium-high heat. When mixture is boiling around the edges (this will take about 7 minutes), reduce heat to medium-low. Gently simmer, stirring occasionally and adjusting heat as needed, for 10 minutes more. Remove from heat. Let stand for 1 hour.
2. Strain through a fine-mesh sieve into a pitcher. If making ahead, mixture will keep well, covered and refrigerated, for up to 4 days. Just before serving, top with carbonated water. Stir to mix. Once carbonated water has been added, ginger beer will keep, covered and refrigerated, for up to 12 hours.
Makes 3 1/2 cups (875 mL) Beet Ginger Beer for approximately 6 Mules
TIP Make a 6-serving batch by pouring Beet Ginger Beer into a very large pitcher or punch bowl. Stir in 12 oz vodka and 6 oz freshly squeezed lime juice. Taste and add more carbonated water, if you like.
