Fox In The Garden Cocktail Recipe

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Created by Death to Sour Mix: The Fox in the Garden Cocktail will wake you up. Between the St. George Terroir gin which is pretty unique, to the brightness of the beet juice & the bitter delight that is Cynar, it has a decidedly earthy profile that’s a welcomed departure from a sea of Manhattan-like variations of the season.


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

Required Tools

How to Make

  1. Take the mint leaves and lightly muddle them in the mixing tin / shaker. As always, don’t over-do it.
  2. Add the rest of the ingredients, followed by some nice pieces of ice and shake.
  3. 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).
  4. 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.

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