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."


  • 112 ounce Montelobos Mezcal
  • 12 ounce Fresno-infused Milagro Reposado
  • 34 ounce beet syrup
  • 34 ounce lime juice
  • 14 ounce strawberry juice
  • 12 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.