Beet and Raspberry-Ginger Cooler
Serves 6
Ingredients:
For cooler:
- 4 tsp kvass concentrate – (recipe below)
- 2 dashes orange bitters
- ice
- clear ginger ale
- thin slice of young ginger for garnish
For concentrate:
- 5 Tbsp raspberry jam
- 5 Tbsp Real Pickles Organic Beet Kvass
- ½ oz lime juice
Directions:
In a small bowl combine jam, Organic Beet Kvass and lime juice. Mix well, getting out all the lumps. Using a fine mesh strainer, strain the mixture into an appropriately sized lidded jar. If not using right away you can refrigerate and use within 24 hours.
In a 12 ounce Collins glass, measure out the kvass concentrate and orange bitters. Fill the glass with ice. Pour ginger ale into the Collins glass in order to fill it. If the kvass concentrate does not diffuse in the bottom of the glass, gently agitate the concentrate in the bottom of the glass using a bar spoon. Garnish with the young ginger slice and serve.
