Remolacha is the Spanish word for the beet root. This vibrant reposado cocktail is made with a beet juice reduction, lime juice, cinnamon, and the fine, aged tequila.
One doesn’t often think of the art of spirit blending when it comes to tequila. But former Bacardi master blender Guillermo Garcia-Lay has been doing just that with some of the tequilas of Blue Nectar. He currently bottles three different aged blends – two different reposados blended together with 3-year extra anejo, and the Anejo Founder’s Blend, an anejo that he blends with 5 year extra-anejo to create a level of depth rarely reached by others in the category.
For this warm-tasting, fall-inspired drink we used the Resposado Special Craft. With notes of warm baking spices, this tequila has been aged in charred bourbon and whiskey barrels for up to eight months. It’s notes are perfectly complemented, without being hidden, by this beet cocktail. It’s a drink that is warm enough for a cool fall day, but brings a refresh to the palate thanks to the lime juice and soda water.
- 1 oz Blue Nectar Reposado Special Craft Tequila
- ¾ oz Beet juice reduction*
- ½ Lime juice
- ¼ teaspoon Cinnamon
- Sparkling water/Plain soda water to top off each glass (about ½ oz each)
- Shake together with ice the tequila, beet juice reduction, lime juice, and cinnamon.
- Strain into a glass of your choice. If you are using a larger glass (such as a collins glass) strain over ice.
- Top with sparkling water. May be garnished with a lime wedge, beet chip or a cinnamon stick.
If not, purchase a can of beets. Puree beets with some of the juice from the can. Pass through a strainer and reduce by half over medium heat in a small saucepan. Cool before mixing into a cocktail.