- 1½ ounces Bully Boy Estate Gin
- ¾ ounce lemon juice
- ¾ ounce spiced beet syrup*
- Soda water
- Fresh beet wheel (sliced thin), for garnish
Combine gin, lemon juice and beet syrup in a bar tin filled with ice. Shake vigorously for 10 seconds, strain over ice into a Collins glass and top with soda water. Garnish with a wheel of thinly sliced beet.
About this recipe
*Spiced Beet Syrup
In a small saucepot, combine 1 medium peeled, fresh beet sliced into ⅛-inch rounds, 2 cups water, 2 cups granulated sugar, ¼ teaspoon each chili powder, ground ginger and fennel seed. Add 3 whole star anise and simmer over low heat until sugar is dissolved and beets are soft, about 15 to 20 minutes. Cool, strain, discard the solids and pour into a clean Mason jar with a lid. Refrigerate up to 2 weeks.