“A study by Thai and U.S. researchers found that alcohol enhances the antioxidant capacity of fresh fruits, increasing their ability to scavenge free radicals from the bloodstream,” says Breea Johnson, M.S., R.D., L.D.N., an integrative nutritionist and registered dietitian in Chicago.
4 of 5 | Spiced Beet Cocktail
by Bridget Albert, author of Market-Fresh Mixology
1 beet, peeled and sliced
Juice of 3 limes
2 teaspoons organic brown sugar
Pinch of ground ginger
1 1∕2 ounces silver tequila
1∕2 ounce mezcal
1 ounce “fresh sour” mix*
1 beet leaf (for garnish)
In a sauté pan, add sliced beet,
lime juice, brown sugar and ground
ginger. Cover and simmer over
medium heat for about 10 minutes,
or until beets are tender. Stir
occasionally to keep from sticking.
Remove the beets and let the
remaining liquid cool. In a shaker,
add tequila, mezcal, about 2 ounces
of cooled beet liquid and the “fresh
sour” mix. Add ice. Shake well.
Strain into cocktail glass. Garnish
with beet leaf.
*To make “fresh sour”
mix: Combine 1 cup hot water with
1 cup super-fine organic sugar and
2 cups fresh lemon juice (the juice
of about 8 lemons). Refrigerate in a
sterilized glass container with a lid.
Per serving: 257 calories, <1 g
fat (<1 g saturated), 1 g protein,
32 g carbohydrates, 1 g fiber,
36 mg sodium