Beet the Mule Recipe

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Created by: Shannon Stiggins, Bar Program Director, The V Palm Springs, Elixir Bar and Solstice Restaurant, all in Palm Springs, CA.

Recipe:

  • 1 1/2 ounces Rhum Barbancourt
  • 1/2 ounce Montelobos mezcal
  • 1/2 ounce ginger syrup
  • 1/2 ounce beet juice
  • 3/4 ounce lime
  • Pinch of salt
  • Fever-Tree ginger beer
  • Pina leaf, ginger candy and dehydrated lime wheel, for garnish

Directions:

  1. Shake Rhum, mezcal, ginger syrup, beet juice, lime and salt.
  2. Then strain into charged mug, and top off with ginger beer.
  3. Garnish with a pina leaf, ginger candy and dehydrated lime wheel.

Inspiration:

There’s a pressed juice I love called Pink Punk that has ginger and beet in it, and I thought a mule variation with rum and mezcal would be amazing — healthy yet boozy!