It’s time for our weekly concoction! This creative tipple came from (officially) one of the most influencing bar personalities in Australia – Kate McGraw.
Elephant Gin with Tangelo & Golden Beetroot Tonic – fully counts as a part of your daily fruit and veg intake!
50 ml Elephant Gin
50ml of tangelo juice
Shake, strain & top up with Golden Beetroot Tonic.
How to make a Golden Beetroot & Tangelo Tonic:
Combine 2 boiled and quartered golden beetroot with 3 cups of water and blend until pulverised. Without straining, add 45 grams of citric acid, peels of 2 tangelos, 2 lime husks, 2 lemon husks, a pinch of whole allspice berries, a pinch of lavender and a pinch of salt. Let them sit for 48 hours or so, then strain through coffee filters. Add equal parts of this to a 2:1 sugar syrup and top up with sparkling water.