For his Elephino pop-up, Jakob McCabe-Johnston created this drink as a riff on the Americano. In his original recipe, he created a Campari alternative with aromatics and frozen, roasted and macerated beets, clarified the yuzu juice and force-carbonated the drink. At home, for an easier alternative, you can use Campari, yuzu or lemon juice, and top with sparkling water. The finishing touch is an olive stuffed with Campari jello.
