The Hot Pink Recipe

• :
• 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
• :
• 3/4 ounce Beet, Celery, and Horseradish Shrub
• 2 ounces Tanqueray gin
• 3 ounces seltzer

1. : Combine the celery, beets, horseradish, sugar, and salt in a quart jar. Shake to combine and refrigerate for 72 hours, shaking once a day to help dissolve the sugar.
2. Strain the mixture through a fine mesh sieve, pressing the solids to extract as much of the syrupy liquid as possible. Discard solids and add the vinegar to the syrup. Refrigerate until ready to use.
3. : Fill a cocktail shaker with ice. Add shrub syrup and gin. Shake until well-chilled, about 20 seconds.
4. Strain into an ice-filled highball glass, top with seltzer, stir to combine and serve.

celery, horseradish, sugar, salt, apple cider vinegar, celery, gin, seltzer

Taken from www.seriouseats.com/recipes/2013/10/hot-pink-cocktail-beet-shrub-gin-drink-recipe.html (may not work)