What inspired you to create this cocktail? “I love the combination of beets and tequila. The paired minerality rounds the corners of both!”
When would you serve this drink? “This cocktail goes well on a Sunday afternoon with friends.”
What music would you pair it with? “Nice syncopated jazz and The DownBeet is a recipe for relaxation.”
What food would you pair it with? “Empanadas and a citrus salad would be stellar.”
Name the person (dead or alive) you’d like to make this cocktail for. “If I had Miles Davis in for brunch, I would definitely serve this.”
By Omar YeeFoon
- 1.5 oz Jose Cuervo® Tradicional® Plata Tequila
- .5 oz Sweet vermouth
- .5 oz Agave syrup (2 parts agave nectar, one part water)
- .25 oz Beet juice
- 1 oz Lemon juice
- Glass: Old-fashioned, rimmed with cumin salt
- Garnish: Celery leaf
Rim an Old-Fashioned glass with cumin salt (two dashes of cumin in a bowl of salt) and set aside. Add all the ingredients to a shaker and fill with ice. Shake, and strain into the prepared glass. Garnish with a celery leaf.
Omar YeeFoon is a talented Dallas, Texas, bartender
Thank you Jose Cuervo® Tradicional® for collaborating with Half Full on the Bartenders At Home cocktail video series.
Interview has been condensed and edited.
Jose Cuervo® Tequila. 40% Alc./Vol. (80 proof). Trademarks owned by Tequila Cuervo La Rojeña, S.A. de C.V. ©2020 Proximo, Jersey City, NJ. Please drink responsibly.