Aficionados know that ginger syrup is the secret to a good Moscow Mule. For my Indian-inspired version, I use a syrup that combines fresh turmeric and ginger roots—call it a Mumbai Mule. A splash of this syrup is delicious in lemonade, a Clean or Dirty spritzer or Golden Milk, too.

Run the ginger and beets through a juicer. Add the apples. The apple juice will flush out any remaining flavor in the juicer. Strain the juice into a jar with a lid. Stir in the sugar and shiso leaves.

Add the apple cider vinegar in increments, tasting as you go, until you reach your desired acidity level. Secure the lid tightly and shake well.

Refrigerate for at least 12 hours while the sugar dissolves and the shiso infuses. Keep refrigerated, covered tightly, for up to 2 months. Remove the shiso leaves before using.

NOTE: I think juicing makes this recipe far easier to make. If you don’t own a juicer, grate the beets, ginger, and apples and proceed as instructed. The steeping time will increase by about 2 days (and the grating process is a little messy!). Strain out the solids when you’re happy with the flavor. Refrigerate to maintain the freshest flavor.

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Recipe reprinted by Edible Silicon Valley - issue 24, shared from Clean + Dirty Drinking by Gaby Mlynarczyk with permission by Chronicle Books.