1. Add all ingredients to cocktail shaker with ice. Shake well. Strain into two coupes. Consider no garnish (but you can use a lime wedge if you like).

Beet-Infused Tequila

1. Scrub, trim and peel the beet to be sure you’re not introducing dirt into your infusion. Chop beet up in ½-inch pieces, more or less— none of this is precise, you just want to give plenty of room for the booze to infuse. Note: After this chopping you will look like you’ve left a crime scene, so either wear gloves or wash vigorously immediately.
2. Put the beet parts in a large mason jar and pour in the tequila. Screw on the lid and give it a good shake. Let sit at room temperature in a cool place for 24 hours.
3. Drain out the beets. You can use them in a very intoxicating adult salad, with tangerines, greens (arugula is good) and crumbled cotija cheese.

Saline Solution

1. Combine boiling water and salt and stir until salt dissolves. Let cool. Store at room temperature in a glass jar with lid.