Fox In The Garden Cocktail
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 your Fox In The Garden cocktail into a chilled coupe and garnish with a tiny sprig of mint and enjoy this gin recipe.
The hardest part about making this Fox In The Garden cocktail 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 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 your Fox In The Garden cocktail first since the taste can vary slightly but it should be sweet, a bit tart and a full of flavor gin recipe.