50ml Cooper King Dry Gin
25ml fresh beetroot juice
12.5ml fresh grapefruit juice
12.5ml sugar syrup
3 sprigs fresh rosemary
Reserve one sprig of rosemary for garnish and add the rest of the ingredients to a cocktail shaker, add plenty of ice and shake vigorously until chilled.
Strain into a chilled rocks glass, add one large ice cube and top off with ginger beer.
Garnish with the reserved sprig of rosemary.
(Use beetroot juice from a carton if you don’t have access to a juicer.)
Recipe from Cooper King Distillery