Drinks

Ginger Beet Mocktail Recipe

at a glance
Prep Time 10 minutes
Servings 4 Servings

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You can’t go wrong with this ginger beet mocktail. It’s bold, festive, and really delicious!

Ginger Beet Mocktail with Lime

This ginger beet mocktail is a great example of what I actually want when I go to a bar and ask for a zero-proof cocktail. I don’t just want a lime squeezed in sparkling water, I want something big, bold, and in a salted glass. I want a ginger beet mocktail! This fabulous mocktail is a great option to make in advance and keep in your refrigerator for an afternoon, single-serving throughout the week or you can scale it up for a whole party! This was one of three mocktails I made for my friend’s baby shower recently (Juli of PaleOMG), and they all loved it!

Two tall glasses with salted rims filled with bright red ginger beet mocktail liquid and a lime garnish on a blush surface with a red and white striped linen, sliced lemons, and bottle of Seedlip spirits in the background.

A mocktail is, essentially, a cocktail without the alcohol! It’s got the same fun, festive spirit as a cocktail but is completely alcohol-free. Most cocktails can be made into a mocktail by omitting the alcohol and subbing in sparkling water or kombucha (find our full mocktail how-to here). We love including at least one mocktail in any party/gathering drink spread so that guests can decide whether they want to go boozy or not.

Ingredients

  • 1 cup of zero-proof spirit
  • 1 cup of beet juice
  • ½ cup of fresh lime juice
  • 2 tablespoons of maple syrup
  • 2 “shots” of a ginger wellness shot (or 2 inches of fresh ginger, peeled and thinly sliced)
  • Lime wedges, for garnish
Ginger beet mocktail ingredients on a gray and white marble surface.

Ingredient Modifications

  • Use fresh ginger – if you’re having trouble finding ginger wellness shots, feel free to use 2 inches of fresh peeled and thinly sliced ginger.
  • Use honey – feel free to sub in an equal amount of honey for the maple syrup!

How to Make a Ginger Beet Mocktail

The process could not be any easier! To make this ginger mocktail, you’ll combine the zero-proof spirit, beet juice, lime juice, maple syrup, and ginger shot (or fresh ginger) in a jar, stir until combined, and then pour into an ice-filled, salt-rimmed (if you want) glasses.

If you want to have one less dirty dish, feel free to pour each ingredient into the ice-filled glasses (vs. the jar) and then stir to combine.

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Q What makes a good mocktail?
A

A really good mocktail combines fresh ingredients to create complex flavors, sans alcohol. This one combines ginger and beet for a deliciously earthy, spicy flavor profile with a hint of sweetness.

Q Can I make a mocktail in advance?
A

Of course! Since this mocktail is bubble-free, you can combine all of the ingredients together as many as 3 days in advance, then pour over ice and garnish when you’re ready!

Q Can I make this recipe for a crowd?
A

Sure thing! Feel free to double, triple, or even quadruple (whoa!) this recipe to fit your needs.

Two glasses with gold rims with a white, creamy liquid on ice inside on a teal surface with a citrus juicer, plate of limes, and white linen.

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Ginger Beet Mocktail Recipe

By: Cassy Joy Garcia
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Prep Time: 10 mins
Servings: 4 Servings

Ingredients  

  • 1 cup zero proof spirit
  • 1 cup beet juice
  • ½ cup fresh lime juice
  • 2 tablespoons maple syrup
  • 2 ginger wellness shots (or 2 inches of fresh ginger, peeled and thinly sliced)
  • Lime wedges for garnish

Instructions

  • Combine the zero proof spirit, beet juice, lime juice, maple syrup, and ginger shots (or thinly sliced fresh ginger) in a jar and stir.
  • Pour the mixture into glasses over ice, garnish with lime wedges, and serve.

Recipe Notes

If you’re making a single serving of this recipe, feel free to skip the jar and pour each ingredient into the serving glass, then stir and enjoy!
Meet the Author
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Cassy Joy Garcia

HOWDY! I’m Cassy Joy and I am just so happy you’re here. I’m the founder, Editor-in-Chief, and Nutrition Consultant here at Fed and Fit. What started as a food blog back in 2011 has evolved now into so much more.
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