As the trend for sophisticated alcohol-free options continues to soar, a historic Scottish inn has unveiled a strikingly vibrant creation that is capturing the attention of drinkers. The Kirkstyle Inn, located in the picturesque village of Dunning, Perthshire, has shared its recipe for a Beetroot & Sumac Shrub mocktail, a drink that promises complexity and flavour without a drop of spirits.
A Non-Alcoholic Star for Modern Palates
This mocktail moves far beyond simple fruit juices, offering a grown-up, tangy, and visually stunning alternative. The recipe centres on a homemade shrub, a drinking vinegar syrup with a history stretching back centuries, which forms the flavour backbone of the drink. The Kirkstyle Inn's version ingeniously pairs earthy beetroot with the citrusy, tangy punch of sumac, creating a uniquely balanced base.
The process begins by creating the shrub. Fresh beetroot is grated and combined with sumac, cider vinegar, and caster sugar. This mixture is left to infuse for several days, allowing the flavours to meld and mature before being strained. The resulting syrup is a deep magenta elixir, packed with a sweet-sour complexity that stands up to any alcoholic cocktail.
Crafting the Perfect Alcohol-Free Serve
To assemble the mocktail, the bartenders at the Kirkstyle Inn use a specific method to ensure optimal taste and presentation. A generous measure of the beetroot and sumac shrub is poured into a tall glass filled with ice. This is then topped up with Franklin & Sons' non-alcoholic Sicilian Lemonade, a choice that adds a bright, sparkling citrus note which complements the shrub's earthy tones.
The final flourish is a careful stir to integrate the layers and a garnish of a lemon wedge and a fresh mint sprig. The result is a drink that is as pleasing to the eye as it is to the palate—a bold, ruby-red beverage with a refreshing fizz and a sophisticated flavour profile that features tangy, sweet, and herbal notes in every sip.
Why This Mocktail Resonates Today
This recipe's publication is timely, aligning perfectly with movements like Dry January and the growing 'mindful drinking' culture. Consumers are increasingly seeking high-quality, adult-oriented alternatives when socialising or dining out. The Beetroot & Sumac Shrub mocktail meets this demand head-on, proving that opting for a non-alcoholic drink does not mean compromising on taste or experience.
The choice of the Kirkstyle Inn as the source adds authentic charm. As a 250-year-old establishment steeped in local history, its embrace of the modern mocktail trend highlights how classic hospitality is evolving. It demonstrates that even traditional venues are innovating their menus to cater to contemporary preferences for health-conscious and inclusive beverage options.
For those looking to recreate a taste of Perthshire hospitality at home, this recipe provides a clear, accessible guide. It encourages experimentation with bold flavours and traditional preserving techniques, offering a rewarding project that culminates in a truly special drink. Whether as a vibrant centrepiece for a dinner party or a refreshing treat after a long day, this beetroot and sumac creation is set to become a staple for the modern, discerning drinker.
