Ingredients: Corralejo silver tequila, lemon, raw cane sugar, cold-pressed ginger-beet juice, mint
Taste: The veggie and fruit juice complements the neutral tequila, which also brings a touch of earthiness. “You get a little bite, but it’s not overpowering,” beverage manager Chris Huarte explains, encouraging non-tequila drinkers to give it a try. “This isn’t like a margarita.”
Flavor: Don’t let the root vegetable scare you off. Huarte reassures: “It’s not the beet juice your grandmother used to try to make.”
Backstory: Huarte and sous-chef Rose Pena got the juices flowing around the same time as the bar program’s relaunch last summer. Señor Pimm, a play on the British classic, is another in the current lineup, featuring Espòlon Blanco tequila and cold-pressed melon juice ($10).
House style: “Nothing with a label goes on the bar other than the spirits,” Huarte says. “Our syrups are made in house, and we like to incorporate a lot of fresh herbs into our cocktails.”
Pair it with: The arugula salad with pickled beet, goat cheese and spicy walnuts ($9). Or opt for the summer vegetable fricassee, full of heirloom tomatoes, sweet corn, fava beans and polenta ($22). Already hit your daily serving of greens? “It’s also not a bad dessert cocktail,” Huarte adds, suggesting the warm caramel date cake topped with vanilla ice cream ($8). It’s all about balance.
Bambara Hotel Marlowe, 25 Edwin H. Land Blvd., Cambridge (617-868-4444) bambara-cambridge.com