Beetlejuice Cocktail
Ingredients
- 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
Instructions
- 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.
Notes
*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.
