Notes

Bar wizard Eamon Rockey, formerly of Betony in New York City, inspired America’s milk punch craze, and his drink list spans the gamut from riffs on classics to cocktails that require three weeks of prep. Eamon’s drink program at Betony was crazy cool, and it was one that didn’t overlook the mocktail. Here, Eamon creates a smart red wine replacement using just fruit, veg, and tea. When served in a wineglass, it’s almost jarring how much the drink looks like red wine. I use a juicer to make the apple and beet juices, but you can also use a blender (see box, page 15). Or stop by your local juice bar and ask them to make the apple and beet juices for you up to a day in advance. 

To make double-strength tea, just double the amount of tea leaves you would ordinarily use. If you’re using tea bags, use two instead of one. If you have loose-leaf tea, go with 2 teaspoons of tea leaves to 1 cup of water (unless the leaves are balled up, in which case use 1 teaspoon).

Ingredients

1. 1 1/2 Granny Smith apples (to yield 5 ounces juice)
   1 red beet (to yield 2 ounces juice)
   4 ounces double-strength oolong tea, chilled (see Note)
   1/2 ounce grappa, optional