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
Savor the South Newsletter Subscribe Digital Edition Customer Service Send a Gift App Store Google Play

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.