The Hot Pink Recipe

Ingredients (11)

• For the Beet, Celery, and Horseradish Shrub Syrup:
• 6 ounces celery, sliced 1/4 inch thick
• 1 medium beet (4 ounces), peeled and grated
• 1 tablespoon grated fresh horseradish, tightly packed
• 1 cup granulated sugar
• 1/4 teaspoon salt
• 1/4 cup apple cider vinegar
• For the Hot Pink Cocktail:
• 3/4 ounce Beet, Celery, and Horseradish Shrub
• 2 ounces Tanqueray gin
• 3 ounces seltzer