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
- Place all ingredients in a tin and shake.
- 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.
- from Jay Bayer of Saison, Richmond, VA