It’s been a month of mezcal here on thelocalpalate.com, and as a finale to our “liquid education,” we asked mezcal aficionado Jay Bayer of Saison to send us off with a cocktail using the smoky Mexican spirit. His restaurant in Richmond, Virginia, explores the similarities between Central American and Southern foodways, and this cocktail does as well.
Inspired by the form of the classic Blood and Sand, Beets by Jay is a complex, smoky, and earthy sour. The earthiness of beets brings out the best in the mezcal, and the addition of moonshine is an homage to the humble origins of both spirits. The sum of all of this creates a cocktail that is anything but humble, neither in color nor alcohol content, but delicious.
Beets by Jay
from Jay Bayer of Saison, Richmond, VA
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