Fox In The Garden Cocktail Recipe
Serve in a Coupe Glass
- 1 1/2 oz (45ml) St. George Terroir Gin
- 1/2 oz (15ml) Cynar
- 2 dashes (~16 drops) of Brooklyn Hemispherical Rhubarb Bitters
- 1 1/2 oz (45ml) beet juice
- 1/2 oz (15ml) fresh lemon juice
- 1/2 oz (15ml) beet rock syrup
Garnish: 2 small mint sprigs
How to Make
- Take the mint leaves and lightly muddle them in the mixing tin / shaker. As always, don’t over-do it.
- Add the rest of the ingredients, followed by some nice pieces of ice and shake.
- It’s almost a shame that the color of the beet juice is subdued with the Cynar and the syrup but its a necessary evil. The clearer the spirits you add to it, the prettier it’ll look (FYI).
- Double strain into a chilled coupe and garnish with a tiny sprig of mint.
The hardest part about making this is would be to press the beet juice. I’m lucky enough to have a pretty rad juicer but it happens to be a pain in the ass to wash, so I guess it balances itself out in the end?
Once you’ve peeled, washed and juiced the beets, you’ll have this gorgeous colored goodness in a glass. You may want to sample it first since the taste can vary slightly but it should be sweet, a bit tart and full of flavor.