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The Smoky Beet

  • Author: Jessi's Kitchen
  • Prep Time: 15
  • Total Time: 20
  • Yield: 4 servings 1x
  • Category: cocktails


A refreshing beet and mezcal cocktail perfect for Sunday brunch. Made with Mezcal, beets, ginger, pineapple, cilantro, carrots and citrus.  


  • 1 small beet, peeled and chopped (2.5 oz)
  • 2 inch piece ginger, peeled (0.5 oz)
  • ½ cup fresh cilantro
  • 1 carrot, peeled and chopped (3.5 oz)
  • ½ cup lemon juice, freshly squeezed
  • ¼ cup lime juice
  • ¼ cup orange juice, freshly squeezed
  • 3 Tbsp honey
  • ½ cup water
  • 4 oz mezcal (I used Montelobos)
  • Sparkling water


  1. Add the beets, ginger, cilantro, carrot, lemon juice, lime juice, orange juice, honey and water to a blender and blend until smooth.
  2. Strain the mixture through a fine sieve and then repeat the process (double strain)
  3. Put the beet mixture in small pitcher and mix in the 4 ounces of mezcal.
  4. Fill two large glasses or four small with crushed ice and fill with the juice mixture and top with sparkling water.


  • Serving Size: 4

Keywords: beet and mezcal cocktail, beet cocktail, mezcal cocktail, mezcal brunch cocktail