I wanted something fresh but I wanted it to be vegetal instead of fruity. I love the bright, bitter notes in Italian parsley and I found it paired extremely well with the earthy sweetness of the beets and the spice of the ginger. The creamy mouthfeel of Elyx ties it all together.
2 oz beet-infused Absolut Elyx vodka
1 oz fresh lime juice
.75 oz rich simple syrup
1 handful of Italian parsley
Shake and double strain into rocks glass over ice. Top up with ginger beer, preferably Fever Tree. Garnish with slapped sprig of Italian parsley.
Japhet Bower has been making drinks since 2005 when he realized that he liked throwing parties more than making art.
Since then, he's taken on the intense but rewarding job of helping to open bars and restaurants across the city, including La Carnita, Soho House, Bar Hop Brew Co., Northern Maverick Brew Co. and Famous Last Words. You can currently find him at Mrs. Robinson.
Connecting with people and helping them feel empowered to make intelligent decisions about what they eat and drink is the most rewarding aspect of the job for him.
Since then, he's taken on the intense but rewarding job of helping to open bars and restaurants across the city, including La Carnita, Soho House, Bar Hop Brew Co., Northern Maverick Brew Co. and Famous Last Words. You can currently find him at Mrs. Robinson.
Connecting with people and helping them feel empowered to make intelligent decisions about what they eat and drink is the most rewarding aspect of the job for him.
