clock menu more-arrow no yes mobile
More Maps

The Hottest New Brunches to Try Around D.C.

18 Espresso Martinis to Try in D.C. Right Now

Where to Find Outstanding Mexican Food Around D.C.

More in Washington DC See more maps
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

by Emily Wishingrad
View as Map
Le Clou’s new spirit-free beet cocktail.
| Vina Sananikone
by Emily Wishingrad

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.

Read More
If you buy something or book a reservation from an Eater link, Vox Media may earn a commission. See our ethics policy.

“Super Sexe” at Le Mont Royal 

Copy Link

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.” 

1815 Adams Mill Rd NW, Washington, DC 20009
(202) 741-1325
(202) 741-1325
“Super Sexe” at Le Mont Royal.
Le Mont Royal

“Never Been Kissed” at Seven Reasons

Copy Link

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. 

2208 14th St NW, Washington, DC 20009
(202) 417-8563
(202) 417-8563
“Never Been Kissed” at Seven Reasons.
Seven Reasons

Also featured in:

“Swizz Beetz” at Service Bar 

Copy Link

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. 

926-928 U St NW, Washington, DC 20001
(202) 462-7232
(202) 462-7232
“Swizz Beetz” at Service Bar.
Rachel LaMarca

Also featured in:

“Unbeetable” at Gravitas 

Copy Link

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.

1401 Okie St NE, Washington, DC 20002
(202) 763-7942
(202) 763-7942
“Unbeetable” at Gravitas.
Leading DC

Also featured in:

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

Copy Link

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.

1522 Wisconsin Ave NW, Washington, DC 20007
(202) 333-8830
(202) 333-8830
“Non 4 New York Sour” at Lutèce (non-alcoholic).
Elizabeth Parker

Also featured in:

“Beet Cocktail” at Nina May 

Copy Link

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.

1337 11th St NW, Washington, DC 20001
(202) 518-3609
(202) 518-3609
“Beet Cocktail” at Nina May.
Nina May

Also featured in:

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

Copy Link

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. 

222 M St NE, Washington, DC 20002
(202) 742-9777
(202) 742-9777
Le Clou’s spirit-free beet cocktail.
Vina Sananikone

Also featured in:

“The ‘Beeten’ Path” at Imperfecto

Copy Link

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.

1124 23rd St NW, Washington, DC 20037
(202) 964-1012
(202) 964-1012
“The ‘Beeten’ Path” at Imperfecto.
Maritza Rondon

Also featured in:

“Drop the Beet” at Michele’s 

Copy Link

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. 

1201 K St NW, Washington, DC 20005
(202) 758-0895
(202) 758-0895
“Drop the Beet” at Michele’s.
Leading DC

Also featured in:

“Drop the Beet” at Estuary 

Copy Link

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.

950 New York Ave NW, Washington, DC 20001
(202) 844-5895
(202) 844-5895
“Drop the Beet” at Estuary.
Estuary

Also featured in:

“Beet the Heat” at Flora Flora

Copy Link

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. 

655 Water St SW, Washington, DC 20024
(202) 843-1114
(202) 843-1114
“Beet the Heat” at Flora Flora.
Liz Clayman

Also featured in:

More in Maps

© 2023 Vox Media, Inc. All rights reserved.
Link copied to the clipboard.

“Super Sexe” at Le Mont Royal 

1815 Adams Mill Rd NW, Washington, DC 20009

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.” 

1815 Adams Mill Rd NW, Washington, DC 20009
(202) 741-1325
(202) 741-1325
“Super Sexe” at Le Mont Royal.
Le Mont Royal

“Never Been Kissed” at Seven Reasons

2208 14th St NW, Washington, DC 20009

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. 

2208 14th St NW, Washington, DC 20009
(202) 417-8563
(202) 417-8563
“Never Been Kissed” at Seven Reasons.
Seven Reasons

“Swizz Beetz” at Service Bar 

926-928 U St NW, Washington, DC 20001

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. 

926-928 U St NW, Washington, DC 20001
(202) 462-7232
(202) 462-7232
“Swizz Beetz” at Service Bar.
Rachel LaMarca

“Unbeetable” at Gravitas 

1401 Okie St NE, Washington, DC 20002

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.

1401 Okie St NE, Washington, DC 20002
(202) 763-7942
(202) 763-7942
“Unbeetable” at Gravitas.
Leading DC

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

1522 Wisconsin Ave NW, Washington, DC 20007

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.

1522 Wisconsin Ave NW, Washington, DC 20007
(202) 333-8830
(202) 333-8830
“Non 4 New York Sour” at Lutèce (non-alcoholic).
Elizabeth Parker

“Beet Cocktail” at Nina May 

1337 11th St NW, Washington, DC 20001

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.

1337 11th St NW, Washington, DC 20001
(202) 518-3609
(202) 518-3609
“Beet Cocktail” at Nina May.
Nina May

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

222 M St NE, Washington, DC 20002

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. 

222 M St NE, Washington, DC 20002
(202) 742-9777
(202) 742-9777
Le Clou’s spirit-free beet cocktail.
Vina Sananikone

“The ‘Beeten’ Path” at Imperfecto

1124 23rd St NW, Washington, DC 20037

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.

1124 23rd St NW, Washington, DC 20037
(202) 964-1012
(202) 964-1012
“The ‘Beeten’ Path” at Imperfecto.
Maritza Rondon

“Drop the Beet” at Michele’s 

1201 K St NW, Washington, DC 20005

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. 

1201 K St NW, Washington, DC 20005
(202) 758-0895
(202) 758-0895
“Drop the Beet” at Michele’s.
Leading DC

“Drop the Beet” at Estuary 

950 New York Ave NW, Washington, DC 20001

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.

950 New York Ave NW, Washington, DC 20001
(202) 844-5895
(202) 844-5895
“Drop the Beet” at Estuary.
Estuary

“Beet the Heat” at Flora Flora

655 Water St SW, Washington, DC 20024

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. 

655 Water St SW, Washington, DC 20024
(202) 843-1114
(202) 843-1114
“Beet the Heat” at Flora Flora.
Liz Clayman

Related Maps