A vivid, spicy cocktail that brings together the earthy sweetness of beetroot with the bright heat of chili and cilantro-infused tequila. Citrus and agave round out the drink, creating a refreshing riff on the classic Picante –perfect for those who need a reminder to enjoy their beetroot.
Ingredients
- 2 parts or 60 ml cilantro–chili-infused tequila
- 1 part or 30 ml fresh beetroot juice
- 0.5 parts or 15 ml agave syrup
- 0.5 parts or 15 ml fresh lime juice
- 1 jalapeño
Method
Infuse the tequila: Combine 180 ml tequila with 1 split chili and 20 g fresh cilantro. Leave to infuse for 24 hours, then strain and keep the batch. This infusion yields 3 servings.
Prepare the garnish: Pickle sliced beetroot using white vinegar, sugar, mustard paste, and star anise. Let it sit until lightly cured.
Build the drink: In a shaker, muddle a small slice of jalapeño. Add 60 ml cilantro–chili-infused tequila, beetroot juice, agave syrup, and lime juice.
Add ice and shake well until chilled.
Strain into a rocks glass filled with plenty of ice.
Garnish with 3 slices of beetroot pickle on a small skewer.
This cocktail is a playful riff on a Picante—ideal for those who need a reminder to have their beetroot, or for anyone who isn’t quite convinced by it yet. It might just change their mind.
