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Le Clou’s new spirit-free beet cocktail.
Vina Sananikone

Beautiful Beet Cocktails Hog the Limelight at D.C. Bars This Winter

Vibrant beets bring sweet, earthy notes to drinks around town

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Le Clou’s new spirit-free beet cocktail.
| Vina Sananikone

Beet cocktails are having a big moment under the wintertime sun. Sweet, earthy, and beautifully hued, the root vegetable adds flavor complexity and visual excitement to alcoholic and zero-proof cocktails alike. And area restaurants are here for all the beet-related puns, with cocktail names like “Drop the Beet” and “Beet the Heat.”

From Michelin-rated restaurants to acclaimed cocktail bars, here are 10-plus spots to sip a beet-centric cocktail around D.C.

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“Super Sexe” at Le Mont Royal 

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Beet-infused tequila takes center stage on Adams Morgan’s new disco ball-studded dance floor. “Super Sexe” ($14) is named after a Montreal strip club of the same name that burned down after a fire in October. Hot pink, smoky, and citrusy, the cocktail features Xila mezcal-based liquor, lime, aji, and sage salt. Owner Chas Jefferson calls the creation a “really weird riff on a margarita.” 

“Super Sexe” at Le Mont Royal.
Le Mont Royal

“Never Been Kissed” at Seven Reasons

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Seven Reasons’ beet cocktail was created with romance in mind. The restaurant put the rose pink drink on the menu for Valentine’s Day last year and it’s been part of the bar program ever since. “Never Been Kissed” ($18) marries mezcal with a shrub made from beets, thyme, strawberry, and champagne vinegar. Bolivian brandy Singani and Oloroso sherry wine are added to the drink, which is topped with egg white foam. 

“Never Been Kissed” at Seven Reasons.
Seven Reasons

“Swizz Beetz” at Service Bar 

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Award-winning Service Bar’s wintertime cocktail “Swizz Beetz” ($13) gets a sunny hue from golden beets. The raw vegetable is peeled and juiced, then stabilized with citric acid, before tequila, mezcal, ginger, and lime are added. The drink is served over crushed ice and currently garnished with a banana leaf. 

“Swizz Beetz” at Service Bar.
Rachel LaMarca

“Unbeetable” at Gravitas 

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The beet cocktail at chef Matt Baker’s Michelin-starred Gravitas is herbaceous on the nose and tangy on the tongue thanks to a bubbly finish. “Unbeetable” ($18) combines Etsu, a Japanese gin distilled from sugarcane, sparkling water, and golden beet shrub made from champagne vinegar, mustard seeds, and ginger. The golden beverage by corporate bar director Judy Elahi is topped with a smoky sprig of charred rosemary.

“Unbeetable” at Gravitas.
Leading DC

“Non 4 New York Sour” at Lutèce (non-alcoholic) 

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Georgetown’s French neo-bistro serves a spirit-free beet beverage. The restaurant introduced “Non 4 New York Sour” ($15) on the fall menu in September and has kept it going due to its popularity. For the sour, NON’s zero-proof beetroot and sancho base is combined with Japanese green tea houjicha and tamari, and garnished with a lemon rind foam.

“Non 4 New York Sour” at Lutèce (non-alcoholic).
Elizabeth Parker

“Beet Cocktail” at Nina May 

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The simply named “Beet Cocktail” ($14) has been a staple at the Shaw eatery since it opened in 2017. The root veggie-heavy cocktail melds gin, Velvet Falernum, lime, beet juice, and mint for an earthy, sweet and tart drink, with a hint of herb.

“Beet Cocktail” at Nina May.
Nina May

“It’s A Beet Thing You Wouldn’t Get It” at Le Clou (non-alcoholic) 

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The Morrow Hotel’s newly opened French restaurant Le Clou whips up a non-alcoholic cocktail featuring beets, white chocolate, and chai tea ($14). Lacto-fermented beet juice joins dehydrated white chocolate powder and chai tea water to create an earthy, spicy, and sweet sipper all in one. 

Le Clou’s spirit-free beet cocktail.
Vina Sananikone

“The ‘Beeten’ Path” at Imperfecto

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Like Seven Reasons, chef Enrique Limardo’s West End sibling Imperfecto mixes beet with mezcal for its cardinal-colored cocktail. “The ‘Beeten’ Path” ($19) also features Aperol, Creme de Gingembre, lime, agave, and Angostura bitters. The menu labels the beverage “the ambrosia” (i.e. food and drink of Greek and Roman Gods), which is a pretty convincing endorsement. The Michelin-rated restaurant outfitted with beet-red bar stools says it’s not leaving the menu any time soon.

“The ‘Beeten’ Path” at Imperfecto.
Maritza Rondon

“Drop the Beet” at Michele’s 

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A new creation this season, “Drop the Beet” ($20) mixes the downtown hotel restaurant’s private barrel rye and mezcal with a non-alcoholic beet cordial made from cold-pressed beets and simple syrup. Lime and aquafaba join the party in a glass, which is finished with a sprinkle of golden beet dust. 

“Drop the Beet” at Michele’s.
Leading DC

“Drop the Beet” at Estuary 

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The ruby red cocktail at the Conrad hotel’s essential seafood spot gets its punny name from its partnership with Echostage (the Northeast concert venue developed the restaurant’s soundtrack). “Drop the Beet” ($20) is a take on a Negroni, with beet-infused Cynar (a sub-in for Campari), locally distilled Green Hat gin, vermouth di torino, and an orange twist.

“Drop the Beet” at Estuary.
Estuary

“Beet the Heat” at Flora Flora

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Flora Flora’s recently launched dinner menu features a beet cocktail with a kick. “Beet the Heat” ($21) turns up the spice with chili liqueur Ancho Reyes and extract from the Rocotillo pepper, which is balanced out with the addition of lime, agave, and Himalayan sea salt. 

“Beet the Heat” at Flora Flora.
Liz Clayman

“Super Sexe” at Le Mont Royal 

Beet-infused tequila takes center stage on Adams Morgan’s new disco ball-studded dance floor. “Super Sexe” ($14) is named after a Montreal strip club of the same name that burned down after a fire in October. Hot pink, smoky, and citrusy, the cocktail features Xila mezcal-based liquor, lime, aji, and sage salt. Owner Chas Jefferson calls the creation a “really weird riff on a margarita.” 

“Super Sexe” at Le Mont Royal.
Le Mont Royal

“Never Been Kissed” at Seven Reasons

Seven Reasons’ beet cocktail was created with romance in mind. The restaurant put the rose pink drink on the menu for Valentine’s Day last year and it’s been part of the bar program ever since. “Never Been Kissed” ($18) marries mezcal with a shrub made from beets, thyme, strawberry, and champagne vinegar. Bolivian brandy Singani and Oloroso sherry wine are added to the drink, which is topped with egg white foam. 

“Never Been Kissed” at Seven Reasons.
Seven Reasons

“Swizz Beetz” at Service Bar 

Award-winning Service Bar’s wintertime cocktail “Swizz Beetz” ($13) gets a sunny hue from golden beets. The raw vegetable is peeled and juiced, then stabilized with citric acid, before tequila, mezcal, ginger, and lime are added. The drink is served over crushed ice and currently garnished with a banana leaf. 

“Swizz Beetz” at Service Bar.
Rachel LaMarca

“Unbeetable” at Gravitas 

The beet cocktail at chef Matt Baker’s Michelin-starred Gravitas is herbaceous on the nose and tangy on the tongue thanks to a bubbly finish. “Unbeetable” ($18) combines Etsu, a Japanese gin distilled from sugarcane, sparkling water, and golden beet shrub made from champagne vinegar, mustard seeds, and ginger. The golden beverage by corporate bar director Judy Elahi is topped with a smoky sprig of charred rosemary.

“Unbeetable” at Gravitas.
Leading DC

“Non 4 New York Sour” at Lutèce (non-alcoholic) 

Georgetown’s French neo-bistro serves a spirit-free beet beverage. The restaurant introduced “Non 4 New York Sour” ($15) on the fall menu in September and has kept it going due to its popularity. For the sour, NON’s zero-proof beetroot and sancho base is combined with Japanese green tea houjicha and tamari, and garnished with a lemon rind foam.

“Non 4 New York Sour” at Lutèce (non-alcoholic).
Elizabeth Parker

“Beet Cocktail” at Nina May 

The simply named “Beet Cocktail” ($14) has been a staple at the Shaw eatery since it opened in 2017. The root veggie-heavy cocktail melds gin, Velvet Falernum, lime, beet juice, and mint for an earthy, sweet and tart drink, with a hint of herb.

“Beet Cocktail” at Nina May.
Nina May

“It’s A Beet Thing You Wouldn’t Get It” at Le Clou (non-alcoholic) 

The Morrow Hotel’s newly opened French restaurant Le Clou whips up a non-alcoholic cocktail featuring beets, white chocolate, and chai tea ($14). Lacto-fermented beet juice joins dehydrated white chocolate powder and chai tea water to create an earthy, spicy, and sweet sipper all in one. 

Le Clou’s spirit-free beet cocktail.
Vina Sananikone

“The ‘Beeten’ Path” at Imperfecto

Like Seven Reasons, chef Enrique Limardo’s West End sibling Imperfecto mixes beet with mezcal for its cardinal-colored cocktail. “The ‘Beeten’ Path” ($19) also features Aperol, Creme de Gingembre, lime, agave, and Angostura bitters. The menu labels the beverage “the ambrosia” (i.e. food and drink of Greek and Roman Gods), which is a pretty convincing endorsement. The Michelin-rated restaurant outfitted with beet-red bar stools says it’s not leaving the menu any time soon.

“The ‘Beeten’ Path” at Imperfecto.
Maritza Rondon

“Drop the Beet” at Michele’s 

A new creation this season, “Drop the Beet” ($20) mixes the downtown hotel restaurant’s private barrel rye and mezcal with a non-alcoholic beet cordial made from cold-pressed beets and simple syrup. Lime and aquafaba join the party in a glass, which is finished with a sprinkle of golden beet dust. 

“Drop the Beet” at Michele’s.
Leading DC

“Drop the Beet” at Estuary 

The ruby red cocktail at the Conrad hotel’s essential seafood spot gets its punny name from its partnership with Echostage (the Northeast concert venue developed the restaurant’s soundtrack). “Drop the Beet” ($20) is a take on a Negroni, with beet-infused Cynar (a sub-in for Campari), locally distilled Green Hat gin, vermouth di torino, and an orange twist.

“Drop the Beet” at Estuary.
Estuary

“Beet the Heat” at Flora Flora

Flora Flora’s recently launched dinner menu features a beet cocktail with a kick. “Beet the Heat” ($21) turns up the spice with chili liqueur Ancho Reyes and extract from the Rocotillo pepper, which is balanced out with the addition of lime, agave, and Himalayan sea salt. 

“Beet the Heat” at Flora Flora.
Liz Clayman

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