Recreate the signature beetroot cocktail from the Stockholm-based bar Tjoget - one of the top 50 best bars in the world.


  • 50 ml beetroot-infused Vodka
  • 30 ml coconut syrup (Giffard or Monin)
  • 20 ml lemon juice
  • 5 ml ginger juice
  • 2 dashes of nutmeg-tincture


Beetroot-infused vodka:

  • 250 g washed and coarsely chopped fresh beetroot
  • A bottle of vodka (700 ml)

Run in a sous vide at 57 degrees in four hours, strain off.


  • 1 nutmeg
  • 1 dl of vodka

Grate nutmeg in vodka.
Let stay 24 hours and then strain off.


Mix all the ingredients together in a shaker with ice.
Serve in a cocktail glass.


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