Red Beet Mojito 1.000
Jul 27, 2005

Chef Katsuya Fukushima of Cafe Atlantico and Minibar says it made sense to use beets as a sweetening agent in this drink recipe, since some sugar is processed from beets.


Servings: 1 drink
Ingredients
  • 5 lime wedges
  • 15 small mint leaves
  • 1 to 1 1/2 tablespoons sugar
  • Ice cubes only
  • 1/4 cup white rum
  • 1 to 1 1/2 tablespoons beet puree
  • 1 to 2 splashes lemon-lime soda, such as Sprite
  • Sugar cane stick (available at Asian and some Latino specialty markets), for garnish (optional)

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Directions

In a highball glass or tall tumbler, mix the limes, mint and sugar until the ingredients are well crushed and combined. Fill the glass with ice and add the rum and red beet puree. Cover and shake well, or stir vigorously. Fill the rest of the glass with the lemon-lime soda. Garnish with a fresh sugar cane stick, if desired, and serve immediately.

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Recipe Source

Adapted from chef Katsuya Fukushima of Cafe Atlantico and Minibar in downtown Washington.

Tested by Anne McDonough.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.