fromwww.theguardian.com
5 days agoCocktail of the week: the Kirkstyle Inn's beetroot and sumac shrub recipe | The good mixer
Traditionally, shrubs are made with vinegar, but for this one we use lemon juice to bring a bright sharpness to the base syrup, because it balances the earthy sweetness of the beetroot and sumac. A 0% gin brings some botanical notes to proceedings, but the syrup also works wonderfully just topped with soda water. You'll need to start the syrup a day ahead.
Cocktails