The Hot Pink Recipe

Serious Eats
Serves: 20 Save

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

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