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Craft London’s ‘LUPANER’
Jon Hatchman
Print Recipe
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Course
Cocktails
Cuisine
Global
Ingredients
40
ml
Buffalo Trace
15
ml
beetroot shrub
20
ml
Grand Marnier
To Garnish
Basil leaf
Instructions
To Make the Beetroot Shrub
Peel and cut 1kg of beetroots into 2cm pieces
Cover the beetroots in 500g of sugar and leave for 24 hours
Drain off the liquid that is created (we also puree a small amount of the remaining beetroots but you don’t have to)
Mix with 500g of high quality apple vinegar
Method
Once you have your shrub, simply combine the ingredient in a shaker, fill with ice, shake vigorously and pour over fresh ice in a rocks glass
Garnish with a basil leaf to balance the drink with a great sweet smell