Cocktail of the week: the Kirkstyle Inn’s beetroot and sumac shrub – recipe | The good mixer

A booze-free mocktail that uses lemon juice to bring a bright sharpness to the earthy sweetness of beetroot and sumac

Traditionally, shrubs are made with vinegar, but for this one we use lemon juice to bring a bright sharpness to the base syrup, because it balances the earthy sweetness of the beetroot and sumac. A 0% gin brings some botanical notes to proceedings, but the syrup also works wonderfully just topped with soda water. You’ll need to start the syrup a day ahead.

Connor Wilson, head chef, The Kirkstyle Inn, Slaggyford, Northumberland