1.5 oz Cabo Unico aged tequila

2.5 oz roasted beet puree

0.2 oz yuzu

1 oz persian lime juice

0.5 oz agave syrup

20 g roasted pineapple

Black tortilla salt

The roasted beet puree is prepared by roasting the beets with salt, brown sugar and beets with salt, brown sugar and cinnamon powder.

In in a shaker glass add the tequila, beet puree, yuzu, lime juice, persimmon juice and yuzu, Persian lime juice and agave syrup.

Shake for 15 seconds and serve in a rocks glass frosted with the tortilla salt.

Garnish with roasted pineapple.