Spiced Beet Bubbly

Photo: Christina Rumpf@punk_rock_vegan via Unsplash

Spiced Beet Bubbly

Felicia’s Atomic Lounge
Course Drinks
Servings 8 servings


  • 2 large beets fresh
  • 20 ounces water
  • 3/4 cup maple syrup
  • 3/8 teaspoon cinnamon 1/4 teaspoon plus 1/8 teaspoon
  • 1/4 teaspoon cayenne
  • Pinch mace or ground nutmeg
  • 750 mL bottle of Finger Lakes sparkling wine or Finger Lakes sparkling cider
  • 8 slices orange peel


  • Preheat oven to 350 degrees.
  • Pierce beets six to eight times with a fork or knife and wrap in aluminum foil. Place foil-covered beets on a baking sheet in the center of the oven. Bake for an hour or until the beets are tender.
  • Remove the beets from the oven and allow them to cool fully in the foil. Unwrap the beets and remove the skins with a paper towel. Shred the beets in a food processor.
  • Place the shredded beets in a saucepan, including all of the juice. Add enough water to cover the beets (about 20 ounces) and cook uncovered over medium heat for 15 minutes. Do not boil.
  • Add maple syrup, cinnamon, cayenne and mace. Simmer uncovered over low heat for half an hour, or until the liquid coats the back of a spoon.
  • Remove from the heat and allow the mixture to cool completely.
  • To make each cocktail, pour sparkling wine or cider into the champagne flutes and slowly add two and a half tablespoons of the spiced beet syrup to each glass. Stir gently.
  • Drink as is or garnish with the orange peel. The beet syrup will keep in the refrigerator for up to a week.


Felicia’s Atomic Lounge is located at 508 W. State Street in Ithaca, 607.273.2219
Keyword Beets, Bubbly, Spiced

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