Ruby Is Her Name


What’s that? You’ve missed us? We’ve missed you, too!

Today, we’re going to be taking a look at a little concoction that Scott originally created around Thanksgiving: the Ruby. She gets her lovely color from cranberry juice, and no time of year has us thinking about cranberries more than Thanksgiving. Fortunately for us, February brings another holiday that celebrates with a great deal of red so we made this our cocktail of choice for our Valentine’s dinner.

Ruby cocktail

The Ruby

  • 2 oz. Gin
  • 1 oz. St. Germain (elderflower liqueur)
  • 1 oz. Cranberry Juice*

Shake all ingredients with ice. Garnish if desired and serve.

* A note on the cranberry juice. We used 100% cranberry juice, not cranberry juice cocktail, which contains other juices. We recommend you do the same.

Overall, this drink is bright but well-balanced. The cranberry juice’s tartness is countered by the soft sweetness of the St. Germain, and the botanicals in the gin ground the flavor. While this drink doesn’t need bitters, we have tried it in the past with orange bitters, and they are a lovely addition. We used Corsair for our Valentine’s Ruby, as the gin’s citrus notes pair nicely with the cranberry and elderflower. But this is a great drink for experimenting with gins and will still be delicious if you use a less forward gin, like Plymouth, or something that’s heavily botanical, like Hendricks. Try it with your favorite and let us know how it goes.

For garnish, we speared a kumquat and balanced it on the edge of a saucer—mostly because I like kumquats. However, any kind of citrus peel (lemon, lime, orange) is a nice choice for this drink. Because you don’t want to serve this drink with ice, we would recommend you serve it up in a cocktail glass.

We’ll be back soon with a review of a new gin we’re playing with—Genevieve, another St. Germain cocktail and even a drink that doesn’t involve gin!


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