|1 handfuls handful||Blackberries Blackberry|
|1 handfuls handful||Cherries Cherry|
|pre-cooked beetroot in its juice, chopped|
|75 g g||Caster Sugar Caster Sugar|
|• 50g + 25g|
|• Enough water to just cover|
|• Juice of one lemon|
|35 ml ml||Gin Gin|
|35 ml ml||Vermouth Vermouth|
|35 ml ml||Vodka Vodka|
|25 ml ml||Lemon Juice Lemon Juice|
|Tonic Water Tonic Water|
The Bleeding Heart
This two-tone spooky sip is sure to impress, slow-bleeding as it settles! It’s a two-step process, a pure white cocktail offset by a sweetened berry and beet top for that blood red hue. As it sits it will continue to change colour and leak blood throughout! Serve in a highball glass for full horrific effect!
1. Add the frozen fruit into the blender with enough water to cover, the lemon juice and the sugar. Blitz for 30-60 seconds on high to ensure the fruit fully breaks down and the mixture is smooth. Fine strain through a sieve into a jar or jug to remove any seeds and keep to one side.
2. Clean the blender and add the beetroot in a little of its juice, with the 25g caster sugar and some water to cover, blend until smooth and reserve to a bowl.
3. In a cocktail shaker, stir the gin, vermouth and lemon juice together with ice, then strain into a highball glass filled 3/4 with ice, topped up with the tonic water. Using a tablespoon, gently add a tbsp of the beetroot puree, then 2-3 tbsp of the berry purée on top, coaxing gently around the ice if necessary so it begins to ‘bleed’ through the white cocktail.