Sangre Azteca

Blackbird Bar

Saved by 30 People

About this Cocktail

Blackbird Bar Summer 2014.

By Marcus Flores

This dynamic and slightly adventurous cocktail is not for the weak of palate. Works equally as well with mezcal, the earth flavors of the beet and agave play well together. A little lime and cinnamon to brighten and add a bit of soft heat and its a wrap. We will post our beet shrub soon.

Ingredients:

1.5oz Arette Blanco Tequila
.5oz Gran Classico
.5oz Beet Shrub
.25 lime
.25 cinnamon syrup

Preparation:

Take all ingredients and add to shaker. Add ice, shake and strain into chilled coupe. Garnish with beet rosette.

Beet Shrub:
2 cups Beet juice, 1.5 cups water, 1 cup lemon juice, 2tsp white vinegar, 1/2 cup sugar. Add ingredients mix till sugar is dissolved. Add 4 cinnamon sticks and 2tsp lemon verbena, refrigerate for 24hrs

13 Likes

T Read Richards, Peter Bodenheimer, Jared Almeria, Jenny Veens, Andy S., PlumpJack Wine & Spirits, Wes Dillard, Suttree Stan, Kaytie Keck, Blackbird Bar, Simona Iancu, Morgan Reaves, Casey Sackett

7 Comments

Peter Bodenheimer

Any chance you can share the recipe for the Beet Shrub?
Blackbird Bar

Peter, I added directions for Beet Shrub. Adapted from a Russ and Daughters recipe I believe.
Wes Dillard

You guys never cease to amaze. Looking forward to this one!
Blackbird Bar

Thanks Wes! It's a banger
Wes Dillard

Made this shrub and served this to several people, everyone loved it. I have you the cred! I also made it with the base of a copper distilled elote mezcal and it was great.
Blackbird Bar

I'm sure it was! Vago?
Wes Dillard

Vago indeed.

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