Beets and mezcal negroni.
It is my first time to buy beets from the grocery, but I have wanted to use it in my cocktails for a while! I have some vague memories from the Negroni week celebration at White Chapel, where the gin was infused with beets to bring subtle earthy notes.
Here is my take on a beet infused Negroni, a moderate smoky mezcal with a bit herb and earthy notes. I want the mezcal here to shine, so I used Cappelletti Aperitivo instead of Campari to provide an undertone. I used Cocchi Americano instead of red vermouth. A touch of fennel liqueur, because beet and fennel go together!
1 oz Mezcal El Silencio, infused with beets for two days
1 oz Cappelletti Aperitivo
0.75 oz Cocchi Americano
0.25 oz Fennel Liqueur
Garnish: beet chip and fennel sprig
I am very happy I am finally not afraid of using beets in my kitchen.