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Have you ever seen a cocktail this vibrant and beautiful? With this recipe, you get your vitamins and minerals while you’re having a cocktail. What could be better?

Ginger-Beet Moscow Mules [Vegan]

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Beet Ginger Juice:

  • 3 medium beets, peeled and diced
  • 1 (1-inch) piece peeled fresh ginger
  • 1/2 cup water

Moscow Mule:

  • Crushed ice, as needed
  • Ice cubes, as needed
  • 2 ounces vodka
  • 1 1/2 ounce fresh lime juice
  • 3 to 4 ounces ginger beer
  • Lime wedges, as needed


  1. To make the beet-ginger juice, combine the beets, ginger, and water in a blender or food processor and blend until smooth. Strain the mixture through a fine-mesh strainer or cheesecloth into a medium bowl. Discard the pulp and set the juice aside.
  2. To make the Moscow Mule, fill a mule mug or glass with crushed ice. Add a few ice cubes to a cocktail shaker. Add the vodka, lime juice, and 1 1/2 ounces of the beet-ginger juice to the shaker and shake for 20 to 30 seconds.
  3. Pour the mixture into the prepared glass and top with the ginger beer. Stir to combine and garnish with a lime wedge.


This makes enough beet-ginger juice for a few cocktails, but if you’re making it for a crowd, double or triple the measurements. Extra beet-ginger juice will keep in the fridge for up to 3 days.


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