• 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

• 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.
• 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.
• 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

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