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For the beans, dice the shallots & mince the garlic + chilli. Warm 1 tbsp olive oil on a medium high heat + sauté shallots until softened. Add the garlic + chilli, fry until fragrant.
Strain the beans from their liquor (keep 60 ml for later), add the beans to the pan with a splash of liquor. Allow to simmer for 5-10 mins.
Meanwhile, peel as much of the courgettes as possible into ribbons. Save any leftover for another recipe.
Skewer the ribbons (with a tight fit).
For the skewer glaze, mix minced ginger, garlic, 1sp miso, soy, sesame oil + lime juice in a bowl. Season to taste.
To finish the beans, dissolve 1 tsp miso paste in 2 tbsp boiling water + add to the beans. Season with pepper + lemon zest & adjust seasoning to taste.
For the skewers, warm 1 tbsp olive oil in a frying pan on medium high. Carefully place in the oil, leave to brown for 2-3 minutes on each side before turning. Pour the glaze over the skewers, allowing to caramelise.
For the grapefruit gin sour, in a cocktail shaker mix your seasn cocktail bitters, gin, grapefruit juice, lemon juice, aquafaba + ice cubes. Shake well until froth forms, then strain + serve in a glass. To serve, warm the beans + spoon onto a plate. Place the courgette skewers on top, then garnish with fresh basil + chilli. Serve with flatbreads if you like, the cocktails