5cl THE DUKE Wanderlust Gin
7 cl pink grapefruit juice (freshly squeezed)
3 cl sugar syrup
Cut a slice from the beetroot and cut into approx. 1 cm pieces. Pour into a shaker with the remaining ingredients and muddle lightly. Then shake vigorously with ice and double-strain into a cocktail bowl with a large ice cube. Garnish with a grapefruit zest before serving.