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Tequila, Mezcal, and Beets? Oh Yes!

Try this refreshing beet cocktail

Roasted Beet Cocktail Recipe by Christiann Koepke

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Roasted beet in a cocktail? Yes! It’s smoky, naturally sweet, and of course an absolutely stunning color. Here’s the third post in our beet series with Christiann Koepke. This mezcal-tequila drink is made for pairing with your favorite produce: starting with ricotta, roasted beet, and thyme pizza. In fact, you can build a whole menu with one big batch of roasted beets! A quick roasted beet purée and a splash of agave shaken with smoky mezcal and sharp tequila creates a cocktail that looks and tastes like bliss in a glass. It’s packed with flavor and brings an effortless decoration to your tablescape. Yet, this drink is surprisingly easy to make and serve, and you’ll have a totally unique cocktail that’s guaranteed to impress.

Fresh Beets for Roasted Beet Cocktail
Bright Red Roasted Beet Cocktails with Lime Garnish

Roasted Beet Cocktail

Servings: 1


For the Cocktail
  • 1 ½ oz. tequila
  • ½ oz. mezcal
  • ½ tsp. roasted beet purée, recipe below
  • ½ tsp. agave, or more based on preference
  • Spritz of lime juice, for garnish
  • Lime wheel, for garnish
For the Purée
  • 1 small beet peeled, stems removed, quartered
  • ½ cup filtered water


For the Cocktail
  • Pour all the ingredients into a shaker with ice, shake to chill, and strain into a glass over fresh ice. Garnish with a spritz of lime juice and lime wheel.
For the Purée
  • Preheat oven to 425°F. Rinse beet(s). Cut off each end. Peel and quarter.
  • Place on a baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle very lightly with sea salt.
  • Place in the oven and roast for 25-30 minutes, or until soft when pierced with a fork. Allow beets to cool to room temperature.
  • Add cooled, roasted beet to a small blender. Add water. Purée until smooth.
  • Store in a glass airtight jar in the refrigerator for up to 1 week.
Roasted Beet Cocktail in Stemless Wine Glass
Roasted Beet Cocktail with Tequila and Mezcal

The perfect pair! Don’t miss the ricotta, roasted beet and thyme pizza and vegan green goddess broccoli salad recipe to complement this tasty cocktail.

To read Christiann’s full post, click here! For more recipes from our talented friend, creative director, photographer, and recipe curator, check out Christiann’s site and follow her on Instagram @christiannkoepke.

Recipe, Photography & Creative Direction by Christiann Koepke

Christiann Koepke mixing something in a. bowl in the kitchen

Christiann Koepke

Creative Director, Photographer, and Recipe Curator

Responsible for managing national and global client relationships for some of the world’s most loved and known Fortune 500 companies, Christiann Koepke has extensive experience as an Executive Producer and Executive Creative Director.