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Ingredients
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Cocktail
Method
Cocktail
- 1
Prepare beet juice (if using fresh beet)
Wash and peel a small raw beet (about 3–4 oz). Roughly chop and run through a juicer to yield approximately 1 oz of beet juice. Alternatively, finely grate the beet and press through a fine mesh or cheesecloth to extract 1 oz of juice. Refrigerate until cold.
- 2
Chill glass
If desired, place a coupe or chilled cocktail glass in the freezer for 5–10 minutes or fill it with ice water while you prepare the cocktail, then discard ice water before straining.
- 3
Build and shake
In a cocktail shaker add 2 oz PlantéRay 3 Star white rum, 1 oz fresh beet juice, 0.75 oz fresh lime juice, 0.5 oz simple syrup and a pinch (about 0.25 tsp) of salt if using. Fill the shaker with about 4 oz of ice. Secure the lid and shake vigorously for 12–15 seconds, until the shaker is very cold and slightly frosted.
- 4
Fine strain and serve
Double-strain the mixture through a Hawthorne strainer and fine mesh strainer into the chilled coupe or over fresh ice in a rocks glass (use 2 oz serving ice if serving on the rocks). This removes any beet solids and gives a silky texture.
- 5
Garnish
Express a lime twist over the drink to release oils and rim the glass lightly with it, then drop the wheel or twist into the drink. Optionally float a thin beet slice or a few microgreens on top for color contrast.
- 6
Taste and adjust
Taste the cocktail and, if needed, add 0.25–0.5 oz more simple syrup for sweetness or an additional 0.25 oz lime juice for brightness. If you added more, give the drink a quick stir with a bar spoon or a short pour back into the shaker with ice and shake 5–7 seconds more, then re-strain.