Shrub Beet Negroni

How to Make Shrub Beet Negroni

1. 1

   Step 1: Combine spirits and shrub

   In a mixing glass, pour the gin, Campari, sweet vermouth and the probiotic beet shrub. The shrub adds bright acidity and a fermented note — using about 0.5 oz per drink keeps the classic Negroni balance while introducing that tangy complexity.

   For this step

   • 2 1/2 ozLondon dry gin
   • 2 1/2 ozCampari
   • 2 1/2 ozSweet vermouth
   • 1 ozProbiotic beet shrub (store-bought or pre-made)
   
2. 2

   Step 2: Add ice and stir

   Fill the mixing glass with plenty of ice and stir gently for 20–30 seconds until the mixture is well chilled and slightly diluted. Proper stirring develops texture and mellows the bitter edges without overly diluting the drink.

   For this step

   • 8 cubesIce cubes
   
3. 3

   Step 3: Prepare serving glass

   Fill two rocks glasses each with a large fresh ice cube or a few fresh cubes. Chilling the glass and using fresh ice keeps the cocktail cold and prevents the stirred ice from making the final drink watery.
   
4. 4

   Step 4: Strain and garnish

   Strain the mixed cocktail evenly into the prepared glasses over the fresh ice. Express an orange peel over each drink to release the oils, rub the rim with the peel, drop it in, and add a roasted beet slice on the rim or floated on top if using.

   For this step

   • 2 twistsOrange peel (for expressing and garnish)
   • 2 slicesRoasted beet slice (optional garnish)
   
5. 5

   Step 5: Serve and enjoy

   Serve immediately as an aperitif. Note the interplay of bitter, sweet, and tangy fermented notes — adjust the shrub by ±0.25 oz next time if you prefer a brighter or more classic profile.
   

1. In a mixing glass, pour the gin, Campari, sweet vermouth and the probiotic beet shrub. The shrub adds bright acidity and a fermented note — using about 0.5 oz per drink keeps the classic Negroni balance while introducing that tangy complexity.
2. Fill the mixing glass with plenty of ice and stir gently for 20–30 seconds until the mixture is well chilled and slightly diluted. Proper stirring develops texture and mellows the bitter edges without overly diluting the drink.
3. Fill two rocks glasses each with a large fresh ice cube or a few fresh cubes. Chilling the glass and using fresh ice keeps the cocktail cold and prevents the stirred ice from making the final drink watery.
4. Strain the mixed cocktail evenly into the prepared glasses over the fresh ice. Express an orange peel over each drink to release the oils, rub the rim with the peel, drop it in, and add a roasted beet slice on the rim or floated on top if using.
5. Serve immediately as an aperitif. Note the interplay of bitter, sweet, and tangy fermented notes — adjust the shrub by ±0.25 oz next time if you prefer a brighter or more classic profile.