Beetroot Mary
1 serving
15 minutes
Beetroot Mary is a bold interpretation of the classic cocktail 'Bloody Mary', where rich and sweet beet juice replaces tomato juice. This drink hails from Russian cuisine and showcases a unique blend of earthy beet notes, smoky mezcal, and the spiciness of Tabasco, creating a rich flavor bouquet. Black salt on the rim of the glass adds striking contrast, while garnishes of beetroot, lemon zest, and sage add sophistication. Perfect for those seeking unconventional flavors and gastronomic experiments. Beetroot Mary pairs wonderfully with fresh vegetable snacks, pickles, and spicy dishes, complementing them with its complex yet harmonious taste.
1
To prepare beet juice, you need to clean the beet, divide it into 4 parts, and pass it through a juicer or blend it with a blender. When using a blender, be sure to strain the juice through a fine sieve.
- Beet: 1 piece
2
Pour black salt onto a small plate and spread it evenly across the surface. Then cut the lemon in half and generously rub the edges of a tall glass for serving the future cocktail. Next, sprinkle the edges of the glass with black salt.
- Lemon: 10 g
- Black salt: 10 g
3
Mix all remaining ingredients in a shaker, including beet juice, add some ice and shake for 15 seconds. Carefully strain the cocktail through a sieve and pour it into a glass, trying not to touch the salted rim.
- Beetroot juice: 40 ml
- Mescal: 40 ml
- Lemon juice: 15 ml
- TABASCO® Original Red: 2 ml
4
For decoration, skewer two small pieces of beetroot on a wooden stick. Then cut a strip of lemon zest 5 mm wide around the lemon. Carefully place the lemon strip on the skewer about 1 cm from the beetroot. Rest the skewer on the glass walls of the glass. Finally, add a sage leaf between the lemon and the beetroot.
- Beet: 1 piece
- Lemon: 10 g
- Sage leaves: 4 pieces