can’t beet this cocktail

This refreshing cocktail features fresh beet, apple and ginger, topped off with tequila and a dash of chipotle. This recipe serves four, so double up for a crowd.

1 whole red beet
1 small apple, chopped
2-3 crystalized ginger pieces
½ teaspoon chipotle powder
1 cup filtered water
8 ounces tequila
1 ½ tablespoons honey or agave
16 ounces club soda
Sea salt for rims (optional)

Wash and trim a fresh red beet and place in a heavy saucepan. Cover with water and bring to a boil. Reduce to a simmer and cook for 30 minutes or until fork-tender. Drain and cut into cubes. Combine the cubed beet, chopped apple, crystalized ginger, chipotle powder and water in a blender; pulse until smooth. If using sea salt, moisten the rims of four cocktail glasses and press into salt spread on a plate. Spoon about 2 ounces of the beet puree into cocktail glasses filled with ice. Divide honey among glasses. Top off with 2 ounces tequila and 4 ounces soda water in each glass. Garnish with sprigs of fresh rosemary or thyme, if desired.

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