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Beets by Jay



½ ounce beet syrup (1:1, beet juice:sugar)

½ ounce Punt e Mes

½ ounce beet infused Virginia Lightning Moonshine*

½ ounce Espolon Blanco Tequila

½ ounce Vida Mezcal

¾ ounce fresh lime juice


  1.  Place all ingredients in a tin and shake.
  2. Double strain and serve up in a chilled coupe glass.

Editor’s Note / Jay infuses 1 medium ruby beet, chopped, in 1 750 mL bottle held at 135 degrees in an immersion circulator for 4 hours, but you can use a large stockpot and a candy thermometer to replicate his method. If not, simply place beets in the moonshine bottle and keep in a warm place for about a week, shaking daily.