
From Imbibe Magazine·View original →
Pour the beet-infused tequila into an ice-filled glass. Top with ginger beer.
Beet-Infused TequilaPeel and chop 4 medium-sized beets into 1/4-inch cubes and add to a 750 ml. bottle of silver tequila. Infuse for 3 days then discard the beets. The infusion should be a deep red color. Add 1 cup of ginger juice, 2 cups of fresh lemon juice, and 2 cups of simple syrup. Shake together to combine. This mixture will keep for one week refrigerated.