JAX Exchange - Winter 2025 - Magazine - Page 79
SHRUB RECIPE
MOCKTAIL RECIPE
Recipe By: Maria Rodriguez
Recipe By: Maria Rodriguez
BEET & CORIANDER
BEET & CITRUS SOUR
An earthy, spiced shrub with bright citrus and
natural sweetness.
Ingredients:
Yield: Makes about 3 quarts.
Ingredients:
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3 lbs beets, shredded
(Use food processor or household grater)
3 tbsp whole coriander seeds, lightly crushed
3 oranges, zested and juiced
1 cup water
6 cups coarse brown sugar
(i.e. Demerara or Turbinado)
¼ tsp salt
¼ tsp black pepper
2 cups golden balsamic vinegar
Instructions:
1.
Combine all ingredients except the balsamic
vinegar in a non-reactive container (stainless
steel, glass or ceramic).
2.
Cover and rest at room temperature for 1–2
days, stirring occasionally.
3.
Add the golden balsamic vinegar and let
steep for 4–5 additional days.
4.
Strain through a 昀椀ne-mesh sieve, reserving
both liquid and solids
5.
Place the strained solids in a separate
container. Pour 1½ cups simple syrup, then 1½
cups water to release remaining 昀氀avor.
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6.
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1.5 oz DHŌS Non-Alcoholic Gin
0.5 oz agave syrup
0.5 oz fresh lemon juice
0.75 oz orange juice
0.5 oz Beet & Coriander Shrub
1 egg white
Instructions:
1.
Add all ingredients to a shaker.
2.
Dry shake (without ice) vigorously for 15-20 seconds,
then add ice and shake again until well-chilled and
frothy.
3.
Double-strain into a Collins glass with fresh ice.
4.
Garnish with an orange wheel. Optional: add a few
drops of aromatic bitters on the foam for visual
contrast.
For simple syrup mix a 1:1 ratio: 1½ cups
sugar dissolved in 1½ cups hot water,
cooled.
Combine all liquid and refrigerate.
JAX EXCHANGE
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