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Beetroot, Basil and Cucumber G&T


3 beetroots

250ml Bombay Sapphire Gin

Fresh basil leaves

Tonic water

For the garnish:

​Cucumber slices


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!

Planning to try this?

If yes, please share your pictures with us on the Foodies Of SA Group on Facebook. We'd LOVE to see it! 😍


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