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Bartender Challenge 

We pick the ingredient, you make the cocktail. This month: Beet and goat cheese salad.

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Scott Elmquist

Bartender: Toast’s Scott Harris

Challenge ingredient: Beet and goat cheese salad

We weren’t sure how our chosen mixologist would recreate a classic beet and goat cheese salad in a glass — at least, one that we’d also want to drink. But Scott Harris of Toast rose magnificently to the challenge, producing a tangy, slightly sweet, slightly earthy cocktail that practically glows with fuchsia light. — Brandon Fox

It Beets a Mule

2 ounces Del Maguey Vida Mezcal tequila
1 ounce beet and peppercorn shrub*
3/4 ounce fresh lime juice

Directions:
Add all ingredients to a cocktail shaker and shake with passion. Double strain into a rimmed cocktail glass, and garnish with shaved frozen goat cheese across the surface.

*Beet and Peppercorn Shrub (Adapted from a recipe in Imbibe Magazine)

10 organic red beets
1/2 cup white vinegar
1 cup apple-cider vinegar
1 cup white sugar
1 teaspoon black peppercorns
1 teaspoon kosher salt

Purée the beets and vinegar in a blender. Press it through a fine mesh strainer to capture. Combine the juice, sugar, peppercorns and salt in glass container. Cover and let steep for 24 hours at room temperature. Strain the mixture through a double-wrapped cheesecloth and pour into another glass container. Refrigerate and use within two months.

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