Deep Purple G&T

 

Ingredients:

 

3 beetroots

250ml Bombay Sapphire Gin

Fresh basil leaves

Tonic water

For the garnish:

Cucumber slices

 

Method:

1. With a potato peeler, finely slice the beetroot.

2. In an airtight container, refrigerate gin together with the beetroot slices overnight to allow beetroot to dye the gin a deep purple.

3. Strain the gin before serving.

4. Finely chop basil leaves, fill a jug with water adding in the chopped basil leaves and allow these to infuse the water. Place in the fridge for 1 hour.

5. Strain out the leaves, leaving only the clear infused water.

6. Place a basil leaf into each ice cube tray hole, cover with infused water and freeze.

7. Serve your cocktail with 2 basil infused ice blocks, 2 shots of beetroot infused gin, cucumber slices and Schweppes tonic water... And ENJOY!

Beetroot, Basil and Cucumber G&T