How to Make a Beet Ginger Mule
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Photo by @rachelgurjar

Prep time 48hrs 8mins
Cook time 5mins
Serves or Makes: 1

Recipe Card


  • 2 ounces beet vodka, recipe below
  • 1 ounce lime juice
  • 1 ounce ginger syrup, recipe below
  • Club soda, as needed
  • Mint, sprigs, for garnish
  • Lime, sliced into wheels, for garnish
  • Candied ginger, for garnish


  • Step 1

    Add beet vodka, lime juice and ginger syrup to an ice filled cocktail shaker.

  • Step 2

    Close the shaker and shake vigorously for 2 minutes. Double strain the cocktail into a chilled collins glass with ice and top with a splash of club soda. Garnish with mint, lime wheels, candied ginger and serve immediately.

For the Beet Infused Vodka


  • 2 pounds beets, fresh, peeled and sliced
  • 1 liter vodka

To Make the Beet Infused Vodka

  • Step 1

    Combine vodka and beets in a 64-ounce mason jar, seal lid and shake for 2 minutes. Let steep for 48 hours in a cool dark area. Using a mesh strainer, strain vodka and reserve in a mason jar. (Any more than 70 hours will cause over-infusion and the vodka will turn into a brownish color).

For the Ginger Syrup


  • 8 ounces ginger, peeled and sliced (about 1 cup)
  • 1 cup granulated sugar

To Make the Ginger Syrup

  • Step 1

    Add ginger and 1 cup water to a high-speed blender, blend until smooth. Strain the ginger juice through a mesh strainer. In a pot over medium heat, add ginger juice, sugar and simmer until the sugar has dissolved, 5 minutes. Let it cool down, pour it into a pint-sized mason jar and refrigerate to use as needed.