Coarsely grate <quantity>15<unit>g</unit></quantity> of red beet

Add the grated beet and <quantity>100<unit>g</unit></quantity> of simple syrup to a jar and close it with the lid. Mix and let it sit for at least 2h to infuse. The longer you leave, the stronger the flavor will be

Place <quantity>200<unit>ml</unit></quantity> of water and <quantity>30<unit>g</unit></quantity> of dehydrated hibiscus in a saucepan

Bring to a boil, turn off the heat and allow to rest for 10m to infuse

Strain the syrup into a jar

Add <quantity>160<unit>g</unit></quantity> of white sugar and stirr until completely dissolved. The hibiscus syrup is ready

Sieve the syrup into another recipient. The red beet syrup is ready

Pour the Hibiscus Syrup and the Red Beet Syrup into a jug

Stir to combine. The hibiscus & red beet syrup is ready

Thinly slice <quantity>½</quantity> rangpur lime

Fill a zombie glass with ice cubes

Add <quantity>40<unit>ml</unit></quantity> of cachaça and <quantity>20<unit>ml</unit></quantity> of the Hibiscus & Red Beet Syrup

Add <quantity>20<unit>ml</unit></quantity> of lime juice and fill the glass with tonic water

Stir to combine and add a rangupur lime slice

Top the glass with crushed ice

Peel a strip of orange

Squeeze the orange peel to release the oils, rub it on the rim of the glass, and use it to garnish the drink. The bombeirinho is ready

Refresh yourself. Enjoy!