Beet-iful Day

Beet is a challenging yet rewarding flavor in cocktails - earthy, bitter, and somehow sweet - it’s a wild one to tame. We’ve paired it with Mezcal in the past to great effect and once you do get it worked into a cocktail properly it adds a complexity that is indescribable!! In this recipe we looked at a few of our favorite beet uses - in a salad with nuts and fennel, as well as in pineapple/beet juice. The result is somewhere between a Mai Tai and a margarita. Truthfully, this one will be in our glass quite a bit for those beautiful blue sky days in the sun.

Ingredients

• 1.5oz Blanco Tequila - something nuttier/vanilla leaning is better vs. a peppery blanco - we used @tequila_arette

• 1oz fresh squeezed lime juice

• 1oz pineapple juice

• 0.75oz beet juice - we used a bottle of 100% beet not from concentrate organic juice from our local super market

• 0.5oz Orgeat syrup - we used @smallhandfoods

• 0.25oz Orange liquor - we used @cointreau

• 0.25oz Benedictine

• Absinthe for spritzing or rinsing glass

Tools

• Shaker

• Hawthorne strainer

Instruction

• Shake all ingredients except absinthe with cube ice in shaker tin 3-4 seconds.

• Before straining into a chilled double old fashioned glass, spritz or rinse glass with absinthe

• Pour into chilled double old fashioned over single large cube

• Garnish with lime wheel and mint leaves