Beet Mojito!

Directions

1. Remove the beets’ tops and stems. Scrub the beets with a brush and place the red beets in a separate medium-size saucepan. Cover the beets with freshly squeezed lime and orange juice and filtered water. Add the spices as listed above. Stir the spices into the orange and lime juice mix, and bring to a boil. Cover each saucepan, reduce the heat, and let it simmer for about 40 minutes or until the beets are tender. Drain each saucepan’s beet juice into a separate container and rinse the beets with cold water. Cool the beets and use a sharp knife to remove the skin. Cut them into bite-sized pieces. Refrigerate the beet juice before preparing the Beet Mojito.
2. Cut half a lime into wedges and add it to your highball glass, along with sugar, cooked beets, and mint leaves. Muddle these ingredients using a muddler. A soft and gentle muddle is all you need to extract the flavor of the lime and the mint. Fill the glass to the top with crushed ice and pour the Ron Botran Anejo 8-Years and the beet juice over the ice. This will cool down the rum and the juice. Some ice will melt which gives you room to stir. Use a bar spoon to stir the mixture. Try to distribute the lime wedges and the mint leaves throughout the glass. Add more crushed ice so that the glass is full and the ice glistens on top. Top the glass with mineral water. Sip your outstanding Beet Mojito and delight your guests with this extraordinary twist on the traditional Mojito!