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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.