Cocktail Of The Week: The Kirkstyle Inn’s Beetroot And Sumac Shrub – Recipe | The Good Mixer

Traditionally, shrubs are made pinch vinegar, but for this 1 we usage citrus juice to bring a agleam sharpness to nan guidelines syrup, because it balances nan earthy sweetness of nan beetroot and sumac. A 0% gin brings immoderate botanical notes to proceedings, but nan syrup besides useful wonderfully conscionable topped pinch soda water. You’ll request to commencement nan syrup a time ahead.

Beetroot and sumac shrub

Serves 1

For nan beetroot and sumac syrup
100ml fresh beetroot juice
100g caster sugar
30g sumac
100ml fresh lemon

For nan shrub
50ml beetroot and sumac syrup (see supra and method)
25ml 0% gin – we usage Gordon’s Dry 00
Soda water, to taste
1 rosemary sprig, to garnish

Put each nan ingredients for nan syrup successful a saucepan, bring to a gentle simmer and time off to navigator for 5 minutes, stirring truthful nan sweetener dissolves. Decant into a cleanable jar, seal and put successful nan fridge overnight. The adjacent day, good strain nan syrup, ideally done a portion of muslin, into a 2nd cleanable jar (or airtight container) and seal. It will support for a week successful nan fridge, aliases a period successful nan freezer.

To build nan drink, measurement nan syrup and 0% gin into a shaker filled pinch ice, past shingle until nan shaker is acold to nan touch. Strain into a tumbler filled pinch caller ice, apical pinch soda h2o and service garnished pinch nan rosemary.

• Connor Wilson, caput chef, The Kirkstyle Inn, Slaggyford, Northumberland