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  • Author: Annelise McAuliffe
  • Yield: 1 drink 1x


  • 3 Tablespoons 1.5 ounces Beet Juice
  • 3 Tablespoons 1.5 ounces Partida Blanco Tequila
  • 3 Tablespoons 1.5 ounces Triple Sec or Cointreau
  • 2 Tablespoons 1 ounce Lemon Juice
  • a few sprigs of Fresh Dill

To Garnish

  • a sprig of Fresh Dill
  • Lemon Salt
  • Lemon slice (optional)


For a Dill Infused Beet Juice (optional, may use plain beet juice if desired)

  1. Bring the beet juice to a simmer, add in the fresh dill.
  2. Remove from heat and allow to cool while the flavors infuse.
  3. Remove the dill before storing or using in the cocktail.


  1. Rim the glass with lemon juice and the lemon salt.
  2. Shake all the ingredients, except fresh dill and salt with ice in a cocktail shaker until the outside of the shaker is cold.
  3. Strain into a glass over rocks, or “up”.
  4. Garnish with fresh dill and a lemon slice if desired.
  • Category: Cocktail
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