Ingredients
- 50ml Brockmans Gin
- 10ml Aperol
- 25ml Homemade Beet and Ginger syrup
- 25ml Lemon juice
- 1 unit egg white
Method
- Homemade syrup preparation: Juice 1 whole beetroot and 2 inches of ginger separately. Combine 350ml water and 350g sugar and bring it to boil. Add 30ml of ginger juice then check spiciness. Add 70 ml of beetroot juice to get the earthy flavour and hue colour
- For the cocktail: Dry shake, put all ingredients in the shaker. Shake for 10 seconds
- Then shake with ice
- Double strain and serve in a coupe glass.
