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.


  • 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


  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.


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!