The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email

Subscribe

Subscribe
Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newsletter Subscribe Digital Edition Customer Service Send a Gift Shop the South Marketplace Newsletter App Store Google Play

Get the latest from the Local Palate, straight to your inbox.

Sign up

Get the latest from the Local Palate, straight to your inbox.

Beets by Jay

Ingredients

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

Directions

  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.