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  • 45 mL Vantage Botanical Spirits
  • 10 mL Lemon Juice 
  • 5 mL Monin Rose Syrup
  • 5 mL Vanilla Syrup
  • 5 mL Cloudy Apple Juice
  • 2 whole small beetroots


          Muddle the beetroot into a Boston Glass using the ProCrush™. Use the ProFlow™ pourer and the ProMegJig™ to accurately measure the Vantage Botanical Spirits, Lemon juice, Monin Rose Syrup, Vanilla Sugar and cloudy apple juice (use the C-Press to squeeze the lemon) into the Boston Glass. Place the Boston Tin over the glass and shake well.

          Using a BarRay™ and a Snub Nose strainer, double stain contents into a coupe glass.


          Using a Tweezer, garnish with edible flowers.