Loyton Lodge cocktail of the month - Beet & Black


Introducing our cocktail of the month - Beet & Black. You can’t get more seasonal than this - garden beetroot infused gin & freshly picked Loyton hedgerow blackberry syrup. Combine these two elements with a few extra ingredients and October evenings have never been so deliciously autumnal! If you can’t come to the Lodge to try one of ours, be sure to recreate this recipe at home - you can choose to make the ingredients from scratch (recipes below) or go out and buy them. Cheers!


Ingredients FOR THE COCKTAIL - makes 2

  • In-house infused Beetroot Gin, 100ml

  • Blackberry Sugar Syrup , 50ml

  • Dash of Chocolate Bitters

  • Soda water

  • Cacao nibs

  • Frozen blackberries

  • Bay leaves

Stir the gin, syrup and bitters together in a mixing glass with ice. Strain over fresh ice into a tumbler. Top with soda water. Garnish with cacao nibs, one bay leaf & frozen blackberries.


  • 4 raw beetroots, peeled & diced

  • 750ml of Gin

Add the diced beetroot to the gin in a large sterilised jar, seal and leave to infuse in a cool dark place for 3-4 days. Strain through a fine sieve. Store the gin in a sealed jar or bottle in a cool dark place.

Blackberry Syrup - makes about 700ml

  • 250 grams of blackberries

  • 250 grams of caster sugar

  • 250ml of water

Combine the blackberries, sugar and water in a pan and simmer gently until the fruit has completely softened and the sugar has dissolved. Strain through a fine sieve, pressing on the fruit in the sieve so that all the juice passes through. The syrup can be stored in a sealed jar or bottle in the fridge for 2 weeks.