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
Directions
Learn how to make this recipe at Serious Eats
Ingredients (6)
- 1 oz. Ketel One Vodka
- 1 oz. Pomegranate Juice
- 0.75 oz. Blanc Vermouth
- 0.75 oz. Dry Vermouth
- Dried Apple Garnish
- Pomegranate Seed Garnish