Beet the hangover blues with this delightfully tasty mocktail.
- 155ml CAPI Ginger Beer
- 15ml beet cinnamon clove syrup
- beet slices and cinnamon stick, to garnish
- In a collins glass, add beet cinnamon clove syrup.
- Add ice and top with CAPI Ginger Beer.
- Garnish with beet slices and a cinnamon stick.
- To make the syrup:
- In a small saucepan, add 1 cup organic beet juice, 1/4 cup sugar, 1 cinnamon stick and 3 cloves.
- Bring to boil and stir occasionally, until sugar dissolves.
- Take off heat and let cool. Once cool, strain out spices.