Elephant Gin with Tangelo & Golden Beetroot Tonic
50 ml Elephant Gin
50ml of tangelo juice
Golden Beetroot Tonic
Shake, strain & top up with Golden Beetroot 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).
Created by: Kate McGraw from Australia
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.