Crimson Cantera Margarita

Description: The Crimson Cantera Margarita draws inspiration from Mexico’s vibrant colors and earthy flavors, weaving together tequila’s boldness, Cointreau’s citrus notes, and the sweet, earthy umami of roasted beetroot. Finished with a touch of hibiscus salt and a cloud of smoked rosemary aroma, it’s a visually stunning, innovative margarita that nods to both tradition and forward-thinking mixology. Ingredients: - 40ml blanco tequila (preferably earthy and vegetal) - 20ml Cointreau - 25ml freshly squeezed lime juice - 20ml roasted beetroot syrup* - 2 dashes grapefruit bitters - Hibiscus salt rim** - Rosemary sprig for garnish - Edible flower (optional, for garnish) Directions: 1. Rim a chilled coupe glass with hibiscus salt. 2. In a shaker filled with ice, combine tequila, Cointreau, lime juice, roasted beetroot syrup, and grapefruit bitters. 3. Shake briskly until well-chilled. 4. Fine strain into the prepared coupe glass. 5. Express a sprig of rosemary over the drink by gently torching it for a subtle smoky aroma, then rest it on the rim as garnish. 6. Float an edible flower atop for color and elegance (optional). *Roasted Beetroot Syrup: Roast 1 medium beetroot, peeled and diced, at 200°C (400°F) until tender (~30 min). Puree with 100ml water. Strain, then combine juice with equal parts sugar (1:1 ratio). Stir to dissolve, cool, and refrigerate. **Hibiscus Salt: Blend 2 parts flaky sea salt with 1 part dried hibiscus petals until finely mixed. Spread on a plate for rimming. Serve in: Chilled coupe glass