The latest syrup brings the beets | Scottish Licensed Trade News

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The latest syrup brings the beets

New product goes back to roots by embracing shrub flavours

• The latest syrup was developed with Mast-Jaegermeister UK and Be At One.

THE Funkin range of cocktail syrups has been expanded with the launch of a new Beetroot variant, developed in partnership with Mast-Jaegermeister UK and the Be At One bar group.
Funkin Pro Beetroot Shrub Syrup is said to be made from “all natural ingredients” including beetroot juice concentrate, rosemary extract and spirit vinegar.
Tasting notes for the syrup describe it as having a “fine balance between sweet and tart and its acidity” making it an “ideal ingredient in an aperitif or as an alternative to bitters”.

Shrubs, which date back to the 15th century, have been making a comeback.

The latest syrup from Funkin is said to have been developed in partnership with a team from Be At One and Mast-Jaegermeister UK, which includes the herbal liqueur’s brand ambassador Florian Beuren.
A signature serve has also been developed for Funkin Beetroot Shrub Syrup incorporating Jägermeister, Chambord and blueberry jam.
Named the Jager Mega Drive, the signature serve is currently being served as a ‘top ten’ drink across the Be At One estate.
Funkin managing director Andrew King said the new syrup is the “first commercially available shrub on the market and provides outlets with a way to create and serve complex, full-flavoured cocktails that are perfectly balanced”. “As leaders in cocktail innovation, the latest product to join our range of Funkin Pro Cocktail Syrups taps into current consumption trends,” said King.
“Shrubs, which date back to the 15th century, have been making a comeback on cocktail menus.
“With 47% of consumers looking for ways to enhance classic cocktails by experimenting with ingredients, the Shrub is a perfect offering for ever changing consumer and on-trade demands.
“Working with Jägermeister and Be At One has been a great partnership which we are now further developing through serves and an expanding shrub range.”

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