Don't Miss a Beet
IT’S OUR NEW growing season … as produce items are becoming more plentiful in Arizona, a wide variety of beets are also coming into season. While not a typical cocktail ingredient, beets add a wonderf...
A little sweet, a little smokey and definitely earthy, this boldly colored cocktail makes a statement.
Ingredients
SERVINGS: 1 Cocktail
- 1½ ounces reposado tequila
- ¼ ounce mezcal
- ¾ ounce Crème de Framboise liqueur (raspberry liqueur)
- ¾ ounce honey syrup*
- ¾ ounce lime juice
- 1 ounce fresh beet juice**
- Garnish: beet leaf or dried beet chip
Preparation
In a cocktail (or protein) shaker, combine all the ingredients with ice. Shake vigorously for 10 seconds. Strain into a stemmed cocktail glass.
Garnish with a beet leaf or dried beet chip.
About this recipe
*You need to add a little water to honey to make it “mixable” in a cocktail, otherwise, it hardens and won’t dissolve. I add about 2 parts honey to 1 part hot water. Stir until dissolved.
** Tips for making fresh beet juice:
1 Peel fresh beets. 2 Run beets through a juice extractor.
If you don’t have a juice extractor, I would recommend roasting them first (to soften) then blend in a blender using approximately 4 peeled beets with about a half cup of hot water. Blend on HIGH for 30 seconds. Strain through a fine sieve, strainer or cheesecloth.
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