For his Elephino pop-up, Jakob McCabe-Johnston created this drink as a riff on the Americano. In his unique recipe, he created a Campari different with aromatics and frozen, roasted and macerated beets, clarified the yuzu juice and force-carbonated the drink. At residence, for a neater different, you should use Campari, yuzu or lemon juice, and high with glowing water. The final touch is an olive full of Campari jello.
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