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The Bleeding Heart Cocktail

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1 handfuls handful Blackberries Blackberry
1 handfuls handful Cherries Cherry
1 Beetroots Beetroot
(pre-cooked beetroot in its juice, chopped)
75 g g Caster Sugar Caster Sugar
(• 50g + 25g)
Water Water
(• Enough water to just cover)
1 Lemon Lemon
(• 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

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5 min


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.

GastroGays will be taking over our Instagram (make sure to turn on live notifications!) at 6pm on Saturday 24th October to teaching us how to create delicious cocktails at home for under €5 a drink!⁠