Beetroot Shrub
Shrubs & Cheongs
Used at Little Red Door, Paris in their Signature Sour.
Ingredients
- Raw Beets500 ml
- Apple Cider Vinegar500 ml
- Sugar500 grams
Method
- 1.Juice raw beets (about 4-5 medium beets for 500ml).
- 2.Combine beet juice with sugar, stir until dissolved.
- 3.Add apple cider vinegar, stir well.
- 4.Bottle and refrigerate for 24 hours before using.
Notes
- Lasts 4-6 weeks refrigerated — vinegar acts as preservative.
- Adds earthy sweetness and striking ruby color to cocktails.
- Great in whiskey sours and gin-based drinks.
Batch scaling
Common batch sizes for the Beetroot Shrub. Want a different number? Open the calculator.
| Ingredient | ×1 | ×2 | ×4 | ×8 | ×16 |
|---|---|---|---|---|---|
| Raw Beets | 500 ml | 1000 ml | 2000 ml | 4000 ml | 8000 ml |
| Apple Cider Vinegar | 500 ml | 1000 ml | 2000 ml | 4000 ml | 8000 ml |
| Sugar | 500 grams | 1000 grams | 2000 grams | 4000 grams | 8000 grams |
Scale to any batch size — instantly
Open the calculator to scale the Beetroot Shrub by servings, bottle fill, or container volume. Unit conversion built in.
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