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    Espresso Remolacha

    Try this stylish, alcohol-free drink from the founders of London's Redemption bar

    "We like the combination of coffee ad betroot juice here, balanced by the maple syrup – a classic fusion of bitter and sweet."

    Serves: 2


    6 ice cubes
    50ml espresso or really strong coffee
    300ml cold-pressed beetroot juice
    2 tbsp maple syrup
    6 coffee beans to garnish


    1. Put the ice cubes into a cocktail shaker and add the coffee, beetroot juice and maple syrup. Shake vigorously. Pour into two chilled martini glasses and garnish each with a few coffee beans.

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    Recipe by Catherine Salway and Andrea Waters, founders of London's Redemption, an alcohol-free restaurant-bar. 

    You'll find even more non-alcoholic recipes in Redemption Bar by Andrea Waters and Catherine Salway, £12.99, Kyle Books 


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    2 stars