Not Another Beet Drink
"I have been playing around with beet cocktails for the last few years... about a year ago I was so sick of seeing them, I retired the beet from my repertoire," says Bob Higginbotham of 13 American Table in Boca Raton. "However, I recently did a cocktail dinner with Jules Aron, author of Zen & Tonic, and we were working with all this amazing local produce and I got inspired. This cocktail is perfectly balanced with hints of spice, smoke and the sweet/savory component the strawberry juice adds."
- 11⁄2 ounce Montelobos Mezcal
- 1⁄2 ounce Fresno-infused Milagro Reposado
- 3⁄4 ounce beet syrup
- 3⁄4 ounce lime juice
- 1⁄4 ounce strawberry juice
- 1⁄2 ounce aquafaba
- 3 dashes Bitter Truth Celery Bitters
Dry shake all the ingredients to emulsify the aquafaba, then shake again with ice to chill and dilute. Double strain into a coupe and garnish.