Cocktail of the week: the Kirkstyle Inn’s beetroot and sumac shrub – recipe
A booze-free mocktail that uses lemon juice to bring a bright sharpness to the earthy sweetness of beetroot and sumac
TL;DR
- The mocktail uses lemon juice for sharpness to balance the beetroot and sumac.
- A 0% gin can be added for botanical notes, or the syrup can be topped with soda water.
- The beetroot and sumac syrup needs to be made a day ahead, simmering ingredients for five minutes and chilling overnight.
- The syrup will keep for a week in the fridge or a month in the freezer.
- To build the drink, shake syrup and 0% gin with ice, strain into a glass with ice, top with soda water, and garnish with rosemary.