Beets

50ml Beetroot Infused Vodka
20ml Lemon Juice
30ml Coconut Syrup
5ml Ginger
2 Dashes Nutmeg Tincture

Wash and cut a fresh beetroot into roughly 5×5 cm cubes. Add 250 grams of beetroot and 700 ml bottle of vodka to a saucepan and cook at 57 degrees Celsius for four hours. Allow the mixture to cool down and then strain.

Keeps for one week.

Grate four nutmegs into 100 ml Vodka. Let the mixture sit at room temperature for 24 hours, then strain it.

Keeps indefinitely.

Add all the ingredients to a cocktail shaker. Shake then strain into a Coupette glass.

Beets is a Nordic take on a Pina Colada.

Beets of every kind are in abundance in the Nordic countries like pineapples and coconuts in more tropical regions. Add some continental flavours and you have one of the signature cocktails from Swedish bar Tjoget.

Tjoget came 37th in the World’s 50 Best Bars of 2019.

Their drinks menu is inspired by flavours and fragrances of southern Europe, North Africa and the Middle East and offers both rustic rurality and urban sophistication.

Be sure to drop by if you’re ever in Stockholm, or you can virtually stalk them here.