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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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.
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