Mezcal and Beets

Fermented Lime, Cabernet Franc Syrup, Agave Syrup, Szechuan Peppercorn Tincture

Bartender Marc Rodriguez of ATOMIX | New York

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Adapted by StarChefs | january 2023

INGREDIENTS:

Lacto-Fermented Lime Juice:
Lime juice
Salt

Cabernet Franc Syrup:
700 grams Cabernet Franc
294 grams sugar

Agave Syrup:
Agave nectar

Szechuan Peppercorn Tincture:
60 grams toasted green peppercorns
60 grams toasted Szechuan peppercorns
350 grams rectified spirit

To Assemble and Serve:
1 ounce beet juice
1 ounce mezcal
¾ ounce blanco tequila

METHOD:

For the Lacto-Fermented Lime Juice:
Weigh lime juice. In a mixing bowl, combine lime juice and two percent salt by weight of juice. Ferment at least 4 days.

For the Cabernet Franc Syrup:
In a saucepan over medium high heat, add wine and let reduce by half. Remove from heat and add sugar. Stir to combine. Transfer to a non-reactive container and refrigerate.

For the Agave Syrup:
In a mixing bowl, combine 2 parts agave to 1 part hot water. Mix to combine. Transfer to a nonreactive container and refrigerate.

For the Szechuan Peppercorn Tincture: 
In a nonreactive container, combine all ingredients and 80 grams water. Allow to infuse 1 hour. Strain and reserve.

To Assemble and Serve:
In a shaker, combine beet juice, mezcal, tequila, ¾ ounce Lacto-Fermented Lime Juice, ½ ounce Cabernet Franc Syrup, ¼ ounce Agave Syrup, and 5 dashes Szechuan Peppercorn Tincture. Shake. Double strain into a universal wine glass.

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