What to do
- Add the lemon juice, maple syrup, balsamic vinegar, ginger, beet powder, and 1 sprig of rosemary to a small saucepan over medium-high heat and bring to a light boil, about 5 minutes. Remove from heat and let cool completely in the refrigerator. Strain the mixture through a fine mesh sieve into a glass-measuring cup and set aside until ready to use.
- Fill a tumbler glass halfway with ice cubes. Using a cocktail shaker, combine the gin and shrub and shake well. Pour over ice and top with seltzer. Stir and serve, and garnish with a fresh rosemary sprig.
What you’ll Need
¾ cup freshly squeezed lemon juice
½ cup maple syrup
2 tbsp syrupy balsamic vinegar
2-inches fresh ginger, peeled and roughly chopped
2 tbsp Love Beets Beetroot Powder
7 sprigs fresh rosemary
Cocktail (For 1 drink)
Ice, for serving
1 ounce dry gin
1 to 2 ounces shrub
Seltzer water or a sparkling wine