Continuing on with our 2016 health kick, we’ve concocted yet another cocktail featuring a nourishing hit of cold pressed juice. You gotta get your veggies in wherever you can! This time around we’ve used Good Press’s Ruby Tuesday which combines Beet, Carrot, Apple, Ginger Juice which just so happens to be their flavour of the month!
We’ve taken the juice and mashed it up into a Tom Collins style drink aptly named the Beet Collins that’s topped with ginger beer instead of soda water for that extra stiff kick. You’ll need to make (or purchase) ginger syrup, which you can pre-batch ahead of time and store in the fridge for up to two weeks. You can also use it to sweeten smoothies or add into tea if you’re doing a sober January.
So go ahead and give your immune system that extra kick it needs this month!
BEET COLLINS
INGREDIENTS:
2 oz Gin
¾ oz Lemon Juice
½ oz Ginger Syrup
1¼ oz Cold Pressed Beet, Carrot, Apple, Ginger Juice (such as Good Press’s Ruby Tuesday)
Ginger Beer
METHOD:
Add ingredients into a cocktail shaker and fill with large chunks of ice. Shake until mixture feels chilled and strain into a Collins glass filled with ice. Top with ginger beer and garnish with a spring of fresh thyme.