An earthy and refreshing non-alcoholic spritz inspired by Montrio Bistro in Monterey, CA.
And The Beet Goes On Recipe:
2 oz cold-pressed beet juice (store-bought or homemade)
.25 oz lime juice
3 dashes cucumber bitters
1 drop food grade fennel oil
Add all ingredients except Grapefruit Soda to a cocktail shaker with ice. Shake and strain into an ice-filled glass. Top with Grapefruit Soda and stir.