Part of the Gravetye collection.
Maybe the most iconic feature at Gravetye, the kitchen garden is a work of gardening ingenuity. The produce grows in abundance and I wanted to hihlight some of my favourite vegetables in this refreshing and long cocktail. Mezcal, the smokey cousin of Tequila, is paired with the earthy notes of the beetroot juice, and Cynar’s artichoke with the rocket complementing with their vegetative taste.
- 40 ml Rocket and Rapeseed fat washed Mezcal
- 50 ml Beetroot juice
- 20 ml Cynar
- 25 ml lime juice
- 15 ml Orgeat
Step by Step Instructions
Add all ingredients into a tin and shake hard.
Fill your julep cup with crushed ice and pour mixture inside.
Churn lightly and fill the rest of the julep cup with crushed ice.
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