You can’t ‘beet’ this Cinco de Mayo cocktail
So it stands to reason that I would be enamored with margaritas – after all what goes better with Mexican food than a margarita? I could have a margarita any time of year, but I decided to make a special recipe for Cinco de Mayo.
I am not fussy about a lot of stuff but I am fussy about margaritas. No bottled margarita mix for me. Bottled mixes are way too sweet, packed with sugar, often corn syrup, and who knows what else.
I like to use fresh juices, silver tequila – preferably Patron, but there are others around
I have made margaritas in all sorts of flavors: classic lime, blood orange, pineapple, cucumber and mint, cucumber and jalapeno, pomegranate, watermelon, mixed citrus, the list goes on.
This recipe is a new one for me and came about as a result of
These beet margaritas are simple. All you need are beets, organic blue agave, fresh lime juice and silver tequila. I even made a non-alcoholic drink by omitting the tequila and adding club soda.
I don’t know if there is such a thing as a cocktail that is good for you or not, but this cocktail is probably better than most in more ways than one.
4 medium beets
6 cups water
1 cup organic blue agave
2 ounces beet syrup
2 ounces tequila
2 ounces fresh lime juice
Peel the beets and cut into chunks. Place in a large saucepan with 6 cups water. Bring to a boil, reduce temperature and simmer until beets are tender, about 20 minutes.
Remove beets from liquid with a slotted spoon and save for another use.
Bring the beet liquid back to a boil and let boil until reduced to 1 cup, about 25 minutes. Remove from heat, stir in the agave and let cool.
Combine all the ingredients and pour over ice. Garnish with a slice of lime.