Beetroot mistela is a maceration of Chilean aguardiente or pisco with beetroots steeped in sugar, which is said to have taken its name from the “mistela flower.”
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How to make Beetroot Mistela?
The mistela flower (Montiopsis umbellata) is a small purple flower that releases its color during maceration in aguardiente, dyeing the liquor without altering its taste.
Nutritional Information
Category: Beverages
Cuisine: Chilean
Calories: 300
Preparation: 24 hours
Servings: 12 people
Beetroot Mistela Recipe
Ingredients
- 1 liter of aguardiente or pisco
- 8 grated beetroots
- 500 g of sugar
- 300 ml of water
Preparation
- In a large bowl, place the peeled and grated beetroots, pour sugar and water over them, stir until dissolved, and macerate in the cold covered with plastic wrap for 24 hours.
- Filter the juice by pressing the beetroots, mix with the aguardiente, and bottle the mistela in clean and sterilized bottles, ideally stored in a cool, dark place.
- Serve the beetroot mistela as an aperitif or digestif in small glasses.
Origin of Mistela
During the colonial period, in Chile, this sweet “cocktail” was considered characteristic of aristocratic ladies who consumed it in the afternoon shade of the grapevines in elegant crystal glasses.
Did you know?
There are various varieties of mistela in different colors depending on the infused ingredient, such as roses, celery, cherries, coconut, or oranges.
