With Valentine’s Day on the horizon, celebrate your love with a cocktail that’s as distinct and as special as your love for one another. This recipe, playfully entitled 'beetroothed', was crafted by Noli Alngohuro, Bar and Lounge Manager at Ashford Castle.

If you enjoyed creating these recipes at home, share with us on Instagram, tagging @AshfordCastle


  • 60ml Beefeater pink gin 
  • 20ml beetroot and cardamom reduction syrup (recipe beneath)
  • 25ml fresh lime juice 
  • 25ml pasteurised egg white 
  • raspberries 


  1. Muddle 3 raspberries in the shaker then add the rest of ingredients.  
  2. Dry Shake for 10 seconds then add ice cubes and shake till chilled. 
  3. Double strain into a coupé glass and garnish with dehydrated raspberries.
  4. Serve with Lanson Rosé Champagne and truffled Rosé Champagne chocolates. 

For the syrup

You will need

500ml of beetroot juice and 10 cardamom pods


  1. Crush the cardamom pods.

  2. Add beetroot juice and crushed cardamom into a saucepan.

  3. Heat and simmer for about 10 minutes or until reduced to a creamy consistency.

  4. Let it cool down and then strain the syrup through a muslin cloth.

  5. Keep beetroot in a sealable jar and refrigerate ready for use.