Beets By Hugo Recipe
Seedlip Grove 42, Fresh Beet, Hibiscus Tea, Grapefruit, Orange, Celtic Salt, El Cantinero Chicha Morada
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Ingredients
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Beet-Base & Fruit
Hibiscus Tea Reduction
Finish & Seasoning
Method
Beet-Base & Fruit
- 1
Prepare Beet Juice
Peel and roughly chop the medium beet into chunks. Use a juicer to extract approximately 2–2.5 oz of beet juice. If you don't have a juicer, finely grate the beet, place grated beet into a clean cheesecloth or nut milk bag, and press firmly to extract 2–2.5 oz of juice.
- 2
Measure Fresh Citrus
Juice fresh grapefruit until you have 3 oz and juice an orange until you have 1 oz. Strain both juices through a fine mesh sieve to remove pulp for a smoother mocktail.
- 3
Combine Base
In a mixing glass or shaker, add the beet juice (2–2.5 oz), 3 oz grapefruit juice, 1 oz orange juice, and 1 oz Seedlip Grove 42. Add the 2 oz El Cantinero Chicha Morada. Stir gently to combine.
Hibiscus Tea Reduction
- 4
Brew and Reduce Hibiscus
Bring 120 ml water to a simmer. Remove from heat, add 1 tbsp dried hibiscus and steep for 6 minutes. Strain out solids, return the infused liquid to a small saucepan, add 1 tsp sugar, and simmer gently until reduced by about one-third and slightly syrupy (about 6–8 minutes). Let cool to room temperature.
- 5
Add to Mix
Once cooled, add 0.5–1 oz (adjust to taste) of the hibiscus reduction to the mixing glass with the beet and citrus blend. Stir to integrate. The hibiscus provides tart floral notes and a deeper color—start with 0.5 oz and increase if you prefer more floral intensity.
Finish & Seasoning
- 6
Season
Add a small pinch of fine Celtic sea salt to the mixing glass and stir for 5–10 seconds. The salt brightens and balances the sweetness and earthiness of the beet.
- 7
Chill & Serve
Fill a rocks glass with ice (or use a single large ice cube). Strain the combined mocktail over the ice. Top gently with an optional extra 0.5 oz El Cantinero Chicha Morada for aromatic finish, if desired.
- 8
Garnish
Express a grapefruit twist over the drink to release oils, rim the glass lightly with the twist and drop it in. Add a thin beet slice on the rim or floated on top for visual contrast.