Lifestyle
Beetroot and spiced rum winter warmer cocktail recipe
In this winter cocktail, beetroot juice replaces the usual fruit base, creating a deep ruby drink that looks almost like mulled wine.
Beetroot has been part of winter cooking across Europe for centuries, long before it found its way into juices and smoothies. In colder regions, root vegetables like beetroot were prized because they stored well underground and lasted through harsh winters when little else was growing. Naturally high in sugar, beetroot develops an even deeper sweetness when cooked, which is why it has always worked so well in soups, stews and preserves.
That same earthy sweetness makes it surprisingly good in a drink. Beetroot juice pairs well with cinnamon, clove and citrus and is the perfect base for dark rum.
Prep time: 5 minutes | Cook time: 10 minutes | Serves: 2
Ingredients
- 500 ml beetroot juice
- 120 ml dark rum
- 1 to 2 tablespoons honey, to taste
- 1 cinnamon stick, plus extra to serve
- 1 tablespoon fresh lemon juice
- Strip of orange peel
Method
- Pour the beetroot juice into a small saucepan and place over medium heat.
- Add the cinnamon stick and warm gently for about 5 minutes. Do not let it boil.
- Stir in the honey and lemon juice, adjusting to taste.
- Remove from the heat and stir in the dark rum.
- Pour into heatproof glasses and garnish with a cinnamon stick and orange peel.
