Seasonal CELERIAC is the hero!
The Latest MR. WHITE’S GIN Cocktail.
For the depths of Winter, MR. WHITE’S GIN, the London Dry Gin created by star chef Marco Pierre White, is celebrating seasonal produce by getting down to our roots. The newest addition to the brand’s series of inventive vegetable-forward cocktails transforms one of the most unassuming vegetables, the humble celeriac, into a strikingly beautiful drink.
Of course, beauty is in the taste, and mingling celeriac-infused gin with pineapple and limes creates an excitingly original cocktail that your guests will find intriguing. Marco Pierre White, the youngest chef to attain 3 Michelin stars, is a master of creation and this drink nods to both his culinary artistry and his influence in shaping this exceptional gin.
MR. WHITE’S GIN is a bold, smooth, London Dry with a contemporary twist, rooted in English tradition and embodying respect for quality and respect for craft. The Chef’s Root cocktail makes the most of this luxurious spirit. It’s easy to create. You just need to plan ahead.
The Chef’s Root cocktail
- 50ml MR. WHITE’S GIN
- 30ml Pineapple juice
- 15ml Fresh squeezed and strained lime juice
- 15ml Sugar syrup
- ¼ Celeriac, cut into small pieces
Method:
The day before, infuse MR. WHITE’S GIN with the celeriac. Pour the gin into an airtight jar; add the celeriac; leave overnight to infuse. Strain the gin.
Add the gin, pineapple juice, lime juice and sugar syrup to a cocktail shaker filled with ice. Shake and strain into a chilled Coupe glass.
Look out for MR. WHITE’S GIN in 111 Sainsbury’s stores, Sainsburys.co.uk, Thresher’s, Fine Wines Direct, Master of Malt and other good online retailers priced at around £32.99 for a 70cl bottle.
Another of the MR. WHITE’S GIN seasonal cocktails, the delicious Beetroot Bramble, is showcased in this month’s Sainsbury’s Magazine. Why not create two root cocktails – beetroot and celeriac – to enhance your festive entertaining? The Beetroot Bramble recipe is below…
MR. WHITE’S Beetroot Bramble
- 50ml MR. WHITE’S GIN
- 25ml Freshly squeezed lemon juice
- 20ml Beetroot juice (from cooked beetroot – but not pickled)
- 15ml Sugar syrup
- 10ml Crème de Mûre
- Ice (crushed or cubed)
- Garnish: Fresh blackberry
Method:
Shake the gin, lemon juice, beetroot juice, and sugar syrup in a cocktail shaker with ice. Strain into a rocks glass filled with crushed ice (or cubed). Drizzle the Crème de Mûre over the top and garnish with a fresh blackberry.
