Blood Orange, Beet and Pomegranate Juice

Guest Post by Derek Brown

It’s Derek Brown’s job to drink. Nice work if you can get it, right? As one might imagine, Derek balances out his cocktailing by regularly treating himself to highly nutritious fresh juices. Who better to create a juice cocktail for Weekly Greens? I was a lucky guest in the Columbia Room recently, where I took these photographs while Derek made me a gorgeous glass of this boldly flavored juice. I’ve been on the record here as a beet hater and I have to say this juice is changing my mind. It’s balanced, not too sweet and about as smooth as they come. 

  • 6 oz. blood orange juice
  • 3 oz. beet juice
  • 3/4 oz. pomegranate molasses
  • Sparkling mineral water
  • Ginger, optional
  • Fresh mint
  • Use a juice extractor to create fresh pressed juices. Cut the peel and pith from about 2 blood oranges, then run the flesh through the juice press. Set aside.
  • Cut the skin from one large beet, cut it into chunks, then press into another clean container (separate from the blood orange juice). Set aside.
  • Combine the blood orange juice, beet juice and pomegranate molasses in a 10-12 oz. highball. Do not use ice. Top with mineral water to taste. Give it a quick stir, then garnish with two sprigs of mint and a thin slice of blood orange. Enjoy!
  • Quick Tips
  • 1. Pomegranate molasses is a thick sweet-tart syrup found at fine grocery or specialty foods stores. It can also be ordered online here.
  • 2. If you’d like to add a little heat, cut a 1″ piece of fresh ginger root (do not peel it) and throw it in when you juice the beet. The warm heat it adds is soothing and aids in digestion.
  • About the Guest Author
  • Derek Brown is a writer, illustrator, bartender and owner of acclaimed bars The Passenger and Columbia Room in Washington, D.C. He travels throughout the country and around the world in search of great drinks, and the stories behind them, writing for publications as diverse as TheAtlantic.com, The Huffington Post and Entrepreneur Magazine.
    Derek’s methodical approach to cocktails was profiled in the Wall Street Journal’s A Master of Mixological Science, his Martini lauded as the best in America by GQ magazine, and The Passenger included in Food & Wine magazine’s 50 Best Bars in America. Derek is a founding member of the D.C. Craft Bartender’s Guild and on the Board of Directors for the Museum of the American Cocktail.

Preparation time: 15 minute(s)

Number of servings (yield): 1



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