Agua De Rata Recipe

Cook and infuse

Combine 1 cup chopped beets, 1 cup sugar, and 1 cup water in a small saucepan. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves. Reduce heat and simmer 8–10 minutes until beets are soft and liquid is richly colored.

Steep with mint

Remove the pan from heat and add 1 cup packed fresh mint leaves. Cover and let steep 15 minutes so mint oils infuse the hot beet syrup.

Finish and strain

Stir in 1 tablespoon lemon juice. Strain the syrup through a fine mesh sieve or cheesecloth into a container, pressing on the solids to extract liquid. Discard solids. Cool to room temperature then refrigerate. Yields ~8–10 oz syrup. Store up to 7 days.

Prepare glassware

Chill a rocks glass or coupe by filling with ice and water or placing in freezer for a few minutes.

Build & mix

In a mixing glass, add 1.5 oz Fino Sherry, 1 oz Abasolo Mexican Whiskey, 0.5 oz Rabarbaro, 0.75 oz fresh lemon juice, and 0.75 oz mint-beet syrup. Fill the mixing glass with plenty of ice.

Stir

Stir the mixture gently for 20–30 seconds (about 15–20 revolutions) until well chilled and properly diluted.

Strain & serve

Discard ice/water from the chilled serving glass. Strain the cocktail over a single large ice cube (or serve up without ice if preferred).

Garnish

Express a lemon twist over the drink to release oils and either drop it in or perch a thin wheel on the rim. Slap a mint sprig between your palms to activate aroma and place it as garnish. Optionally float a thin beet slice or chip for visual contrast.

Taste & adjust

Taste briefly: if you prefer brighter acidity, add up to 0.25 oz additional lemon juice; for more herbal/sweet character, add 0.25 oz mint-beet syrup. Adjust only in small increments.