Ingredients
| 30ml gin or non-alcoholic gin | |
| 15ml Cointreau or orange juice | |
| 1 teaspoon beetroot syrup or to taste (see recipe) | |
| Wild Fermentary Beet & Berry Kefir Soda | |
| BEETROOT SYRUP makes 150ml / preparation 5 mins / cook 15 mins | |
| 1 beetroot, peeled | |
| 1 teaspoon juniper berries | |
| ½ cup sugar |
The Wild Fermentary Beet & Berry Kefir Soda has such an interesting depth of flavour – tart, a little sweet and earthy – not to mention a stunning colour, so it is the perfect choice for a party drink, either alone or made into a cocktail. You could simply pour straight over some berry ice and garnish with mint, but here I’ve gone all out to highlight those wow flavours.
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Instructions
| 1. | Half fill a glass with ice and pour over the gin, Cointreau or orange juice, beetroot syrup and top up with beet and berry kefir soda. |
| 2. | Garnish with berry ice and beetroot circles. |
| 3. | BEETROOT SYRUP |
| 4. | Slice the beetroot into ½cm slices. |
| 5. | If you want neat circles to garnish, you can cut these out with a cookie cutter, discarding the outer. |
| 6. | Put the beetroot slices in a small saucepan with the juniper, sugar and 200ml water and bring to the boil. |
| 7. | Simmer for about 15 minutes until the beetroot is tender. |
| 8. | Strain out the juniper, cool and store in the fridge for up to two weeks. |
| 9. | You can use the beetroot circles for garnish. |
Recipes & food styling Fiona Smith / Photography Aaron McLean / Styling Fiona Lascelles