Tom Selek

Mezcal, Lemon, Pineapple, Beet Simple Syrup

Bartender Kate Houser of Ezov | Austin, TX

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Adapted by StarChefs | november 2023

INGREDIENTS

Beet Syrup:
100 milliliters fresh beet juice
100 grams cane sugar
Citric acid

To Assemble and Serve:
1½ ounces Banhez mezcal
¾ ounce lemon juice
¼ ounce pineapple juice
Dehydrated fruit (pineapple, clementine, or lime)

METHOD

For the Beet Syrup:
In a Vitamix blender on medium-low speed, blend beet juice and sugar until sugar has fully dissolved. Taste and adjust seasoning with citric acid. Strain, bottle, and reserve.

To Assemble and Serve:
In a shaker with ice, add mezcal, citrus juices, and ¼ ounce Beet Syrup. Shake and double strain into a rocks glass over ice. Garnish with dehydrated fruit.

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