A sophisticated, balanced blend of bold, spicy flavors.
To sauté pan, add sliced beet, lime juice, brown sugar, and ground ginger. Cover and simmer on medium heat for about 10 minutes, or until beets are tender. Stir occasionally. Remove beets. Let liquid cool.
To mixing glass, add silver tequila, mezcal, cooled beet liquid (about 2 ounces), and Fresh Sour. Add ice to tin. Shake well. Strain into cocktail glass. Garnish with a beet leaf.
Copyright © 2008, 2014 by Bridget Albert, Mary Barranco All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system, without express written permission from the publisher. Cocktail photographs copyright © 2008 by Tim Turner. Author photographs by Larry Fox.