Raise a glass to the farm-to-glass trend this fall with cocktails made with root vegetables. Prized for their natural sweetness, savoury flavours and vibrant colour, these earthy ingredients taste good not only on the plate but also in the glass.


Serves 1
1 radish, sliced, plus extra for garnish
1 oz (30 ml) Bombay Sapphire London Dry Gin
1½ oz (45 ml) Barbieri Aperol Aperitivo
¾ oz (22 ml) lemon juice
1 oz (30 ml) grapefruit soda


  1. In a cocktail shaker, muddle sliced radish then add gin, Aperol, lemon juice and cubed ice. Shake vigorously and fine strain into an old-fashioned glass, top with grapefruit soda and either 1 large ice cube or cubed ice. Garnish with radish slices.
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