The Hot Pink

Monday morning we are please to discuss the 2009 Chew trade paperback: Tasters Choice.  From the minds of John Layman, and Rob Guillory comes a humorous look at police work, chicken prohibition, cannibalism, love, murder, psychic powers, and alien invasions.


The Hot Pink

For the Beet, Celery, and Horseradish Shrub Syrup:

6 ounces celery, sliced 1/4 inch thick
1 medium beet (4 ounces), peeled and grated
1 tablespoon grated fresh horseradish, tightly packed
1 cup granulated sugar
1/4 teaspoon salt
1/4 cup apple cider vinegar

For the Hot Pink Cocktail:

3/4 ounce Beet, Celery, and Horseradish Shrub
2 ounces Tanqueray gin
3 ounces seltzer


  1. For the Beet, Celery, and Horseradish Shrub Syrup: Combine the celery, beets, horseradish, sugar, and salt in a quart jar. Shake to combine and refrigerate for 72 hours, shaking once a day to help dissolve the sugar.

  2. Strain the mixture through a fine mesh sieve, pressing the solids to extract as much of the syrupy liquid as possible. Discard solids and add the vinegar to the syrup. Refrigerate until ready to use. 

  3. For the Hot Pink Cocktail: Fill a cocktail shaker with ice. Add shrub syrup and gin. Shake until well-chilled, about 20 seconds. 

  4. Strain into an ice-filled highball glass, top with seltzer, stir to combine and serve.

Todd does not recommend this drink.  He was a brave soul, and put up with this drink for the good of the show, and for that we both salute him, and condem him for his stupidity.   If you want to feel the pains of Tony Chu's every day life, this might be a step in the right direction. But you will likely end up seriously wondering about your life choices.