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New year, new you and a new zero-proof and fool-proof faux cocktail recipe from Archer to start the year off right.
Like tangy jams, sour lemonade and strawberry rhubarb pie, some flavours just feel like spring. And as the fair weather season takes its sweet time to arrive, a few sips of this Dry January-friendly, jewel-toned mocktail from Archer will stir your winter tastebuds. The tart sweetness of the rhubarb syrup contrasts with the sharp, earthy-sweet zest from the beet juice, creating a drink that’s complex and fresh with hints of natural spice. It’s a refreshing (and alcohol-free) glass of sunny days to come.
1 ounce (22.5 mL) rhubarb syrup (recipe below)
½ ounce (11.25 mL) beet juice
1 ounce (22.5 mL) lemon juice
1 ounce (22.5 mL) pasteurized egg whites
*You can add a splash of Lumette non-alcoholic gin if you prefer
Homemade rhubarb syrup
Equal parts rhubarb, sugar and water
1 cup (250 mL) water
1 cup (250 mL) sugar
1 cup (250 mL) fresh or frozen rhubarb