“The earthiness of the beet is subtle enough to enhance the sweetness of the agave and tequila,” says bartender Gia St. George of this cocktail. If you like this combo, she suggests trying it with mezcal in place of the tequila for a smoky upgrade.
2 oz. blanco tequila
¾ oz. fresh lemon juice
½ oz. grapefruit juice
½ oz. ginger-beet agave syrup
Tools: shaker, strainer
Glass: double Old Fashioned
Garnish: cilantro sprig
Pour all the ingredients into a shaker with ice, shake to chill and strain into a glass over fresh ice. You can also rim the glass with smoked sea salt before you strain the cocktail if you’d like.
Ginger-Beet Agave Syrup: Blend ¾ cup of sliced ginger, ¾ cup of sliced beets and 1½ cups of agave together until fully emulsified, then strain into a sealable container. The syrup will last about 1 week refrigerated.
Gia St. George, Estrella, Los Angeles