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Elephant Beets

25ml Elephant London Dry Gin
20ml Betroot Shrub
top up with ginger soda

Method: Build
Glass: Highball over ice
Garnish: Elderflower

Beetroot Shrub


4 medium beets
1 1-inch piece of ginger, peeled and thinly sliced
1/2 tsp Mustard seeds
1 bay leaf
1 cup apple cider vinegar
1/2 cup maple syrup
1 tsp kosher salt


Peel the beets – cut each into eight wedges, and add to a 1-quart jar along with the ginger, mustard seeds and bay leaf.
In a saucepan, combine the vinegar, maple syrup and salt with 1 cup of water. Stir to combine and bring to a boil over medium heat. Pour enough liquid into the prepared jar to cover the beets and let cool to room temperature.
Refrigerate for at least 12 hours and up to 2 weeks, shaking the jar every few days to distribute the flavors. Makes 1 quart.

Ginger Soda


1 cup sugar
4 tsp. crushed red pepper flakes
1/4 tsp. kosher salt
2 3′ pieces fresh ginger, peeled and finely chopped
12 lime wedges
6 cups soda water, divided


Combine sugar, red pepper flakes, salt, ginger, and 2 cups water in a small saucepan. Bring to a boil, reduce heat to low, and simmer for 15 minutes. Remove pan from heat, cover, and steep for 30 minutes. Strain ginger syrup into a jar and chill. Fill a 12-oz. glass with ice cubes. Add 2 Tbsp. ginger syrup and top with soda water. Stir to combine.

Recipe by George Stevens

Elephant Beets
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