Beet the Mule Recipe

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!