Ingredients
2 ounces Beet Infused Tequila (recipe below)*
1 1/2 ounces fresh lime juice
2 teaspoons Rosemary Syrup or to taste (recipe below)**
1-2 ounces or a splash of soda water
Pink Himalayan Salt for coating glass rims
Extra limes cut into wedges
Bulk Formula:
1 cup Beat infused Tequila
3/4 cup lime juice
3 ozs Agave Syrup
- For the Beet Infused Tequila: 1 750 ml bottle of tequila and 5 ounces of cubed beets. Pour the contents of 1 bottle of tequila into a large mason jar or container. Add the beats to the tequila. Cover and infuse for about 24 hours to 3 days. Remove the beats and strain the tequila back into the bottle. Can be stored at room temp for several months
- For the Rosemary Infused Syrup: 1 cup of liquid sweetener like agave and 2 full sprigs of rosemary. Heat 1 cup of light sweetener till hot but not boiling. Add the rosemary and let steep until completely cooled to room temperature. Use immediately or store in fridge for a few weeks.