I don’t know about you but this central Ohio weather of 69 degrees one day and snowing the next is giving me whiplash. Why can’t the warm air just stay, please!? Well, in my attempt to wish the Spring’s presence to stay I have been trying to make all the spring like meals and snacks. I know the title of this recipe might sound a little scary, but you really need to give it a try! The beet adds a beautiful earthy essence as well as stunning color. The lime brings out the tropical vibes and the bruised basil adds a nice taste of juxtaposition. I always love adding herbs to my cocktails.
A few things to mention. First off, this could easily be made a mocktail if you do not drink alcohol, or if you wanted to make a fun and healthy spring drink for your kids! Simply leave out the vodka and cointreau!
Secondly, when I make this again I am DEFINITELY going to substitute the beet I juiced for either the Kaleidoscope juice or Beets by Zest. Either of these juices would taste so delicious in this cocktail...and buying the juices saves you the mess of having to juice anything at home.
INGREDIENTS: Makes 2 drinks
- 1.5 cups crushed ice
- ¼ cup beet juice, divided
- ¼ cup apple juice, divided
- 2 tablespoons lime juice, divided
- 3 oz Vodka, divided
- 2 oz cointreau. divided
- 1 can 7up, divided
- A few leaves of fresh basil
- Divided crushed ice between two glasses.
- Add ⅛ cup beet juice and ⅛ cup apple juice to each glass. If you are using a Zest juice add ¼ cup of the juice to each glass.
- Add 1.5 oz Vodka, 1 oz cointreau and a tablespoon of lime juice to each glass. If you are making a mocktail simply leave out alcohol.
- Add a basil leaf or two to each glass
- Give this a quick stir/muddle the bottom with the back of the spoon to get some basil flavor released.
- Top drink with 7UP and garnish with some fresh basil and slices of lime. Voila!