Very surprising, fruity drink. The cooked beetroot and Punt e Mes adds depth to the drink, and the honey brings floral undertones. It is a drink with wonderful persisting berry aromas.


The Herbalist Gin 50 ml
Punt e Mes 10 ml
Fresh raspberries 5
Cooked beetroot 1x1 cm cube
Lime 10 ml
Light floral honey 1 bar spoon
Egg white 25 ml


To make a Ruby cocktail, you will need bar tools like a mixing glass, shaker, jigger, strainer, bar spoon, blender, citrus juicer, and ice cubes for measuring, mixing, and serving the ingredients. A coupette glass.


  • Stir the gin with the honey until dissolved. Add the rest of ingredients. Blend with a blender for 6 seconds. Fine strain. Shake with ice. Pour into a chilled coupette.

This is a must try drink even for those, who normally don’t like cooked beetroot, and especially not inside the drinks.
It is a Clover Club variation.

Mixology: Katalin Bene, (BarWoman of the year 2019).

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