​5 beetroot cocktails for Diwali night that are tasty yet healthy​

The sound of laughter drifts through the air, diyas flicker on balconies, and the scent of roasted nuts and ghee sweets lingers, it’s that time again when everything glows a little brighter. But amid the syrupy drinks and sugary mixers, imagine raising a glass of something that looks like a ruby and feels like a recharge, a beetroot cocktail. Beetroot has a quiet magic. It’s earthy yet sweet, festive without being fussy, and when it meets alcohol, it transforms. Its deep red hue gives cocktails a natural glow, its antioxidants flush out toxins, and its subtle sweetness replaces the need for sugar syrups. In short, it’s the kind of indulgence that doesn’t make you feel guilty the next morning. Scroll down for five ways to let beetroot light up your Diwali night...

It’s soft, floral, and as pretty as a rangoli. To make it, take gin, beetroot juice, rose syrup, lemon juice, and soda. Shake the first three with ice, pour into a chilled glass, and top with soda. A few rose petals floating on top turn it into an instant celebration. It’s delicate but memorable - the kind of drink that doesn’t shout, just shimmers.

Now here’s a drink that crackles like a sparkler. Beetroot’s earthiness gives depth to tequila’s brightness, while lime and chilli bring the drama. To make it, take tequila, beetroot juice, lime juice, orange liqueur, and a touch of chilli syrup. Shake well, strain into a salt-chilli rimmed glass, and brace yourself for that first tangy-fiery sip. It’s not just colour that impresses - beetroot’s nitrates support blood flow and stamina, so this cocktail keeps both heart and spirit racing in rhythm.

This one’s for the night that refuses to end - dark, slow, and just a little mysterious. Whisky gives it weight, beetroot drapes it in a velvet sweetness, and ginger flickers through like a secret spark. To make it, pour whisky, beet-ginger syrup, and a squeeze of lemon over ice, then shake till the metal turns frosty in your hands. Strain it over a single cube and watch it glow deep crimson in the glass. It’s a drink made for low voices and long pauses, rich, forgiving, and just healthy enough to let you have another.

Some drinks whisper nostalgia - this one sings it. Imagine thandai meeting beetroot in a modern twist that feels both rooted and new. To make it, take beetroot purée, thandai mix, milk or almond milk, crushed ice, and a hint of cardamom. Shake or blend till creamy. Add a splash of white rum or vodka if you want to take it from an afternoon cooler to an evening cocktail. The colour is a soft rose-gold, the taste creamy yet spiced, like Diwali sweets, but chilled and drinkable. It’s indulgent without heaviness - festive without the sugar crash.

Every party needs a drink that wakes you up - this one does it with mint, lime, and beetroot fizzing together in harmony. To make it, take white rum, beetroot juice, lime wedges, mint leaves, and soda. Muddle the mint and lime, add ice, pour in rum and beet juice, and finish with a generous splash of soda. It’s crisp, cooling, and looks straight out of a luxury bar menu. The mint helps digestion, the lime refreshes, and the beetroot makes your skin glow.