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Beetroot mezcalita

• Nadine Brown

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Serves 1

Easy

Prep: 5 mins

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Pickled brine is the secret ingredient in this vibrant beetroot mezcalita, perfect for kicking off the weekend. It wouldn't be complete with the salt rim, made by mixing Tajín seasoning with sugar

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Make this beetroot mezcalita, then check out our mezcal sour cocktail, mezcal and elderflower highball, mezcal sunset cocktail and more mezcal cocktails.

Ingredients

• 1 lime wedge

  plus 1 tsp of juice

• 1 tbsp Tajín seasoning

• pinch of sugar

• 30ml mezcal

• 60ml orange juice

• 40ml pickled beetroot brine

• 1-2 tsp agave

• few dashes of chocolate bitters

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Method

• step 1

  Rub the lime wedge around the edge of a short tumbler glass. Combine the Tajín with the sugar and spread on a saucer. Dip the glass into the spice to coat. Transfer the glass to the fridge to chill briefly.

• step 2

  Put some ice cubes into a cocktail shaker and add the mezcal, orange juice, beetroot pickle juice, agave, lime juice and bitters. Add the lid and shake until combined and chilled. Add more ice to the glass. Strain the mixture into the glass and serve.

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Authors

Nadine Brown

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