BEETS and booze are the thing! When I created this recipe I had been saving two little bottles of MEZCAL that I bought at ACRE restaurant in Baja, Mexico. I used those bottles to sample the many forms of beet syrup I made while testing and retesting this recipe. It’s pretty hard to find Mezcal here that’s as good as what we had at Acre; although finding one a Mezcal that highlights the smoky fire the agave plant’s pina (or heart) is cooked over for three days without being overpowering the flavor is worth the search.
A good one that has been recommended to me is Wahaka -- this can be purchased at any good liquor store (link) with a special order.
Enjoy one my favorite cocktails -- recipe link here!
On a Lark,