25ml Elephant London Dry Gin
20ml Betroot Shrub
top up with ginger soda
Glass: Highball over ice
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.
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
500 ml bottle of award-winning Elephant London Dry Gin (45% ABV).
The gin’s nose yields a subtle juniper aroma with an undertone of mountain pine and other herbaceous notes. The taste is complex but strikingly smooth encompassing floral, fruity and spicy flavours which can be enjoyed both straight and in a cocktail.
Each bottle is custom-made, adorned with hand-written labels and embossed with a crest. Each batch is named after past great tuskers and elephants that Elephant Gin’s partner elephant conservation foundations currently help to protect.
Elephant Gin donates 15% of the bottle profits to elephant conservation charities.