The memories most enduring for me ace those that involve great friends, great company, and great food and drink. Steak pomme frites with friends at Bouchon, Irish Coffee for two at the Buena Vista, hot dogs with my brother at the Coney Island Diner, and above all the Friday night pickerel fish fry at the Krystal Bar. One such memory was an evening with friends Mike and Maggie in a wonderful little French bistro in Chicago for a night of lively conversation, delicious dinner, well-crafted drinks, and a lot of fun. I am always interested in trying new cocktails, though admittedly critical on the topic, so I was pleasantly surprised when the bartender offered us something new-a clever mix of vodka, elderflower liquor, and grapefruit juice. A great time with a great drink that has stood out in my mind ever since; the Ruby is a close rendering of that night’s tipple. Aperol with its citrus and slightly bitter elements combined with elderflower’s sweeter floral notes blend remarkably-quite different in profile but made better in combination. The Ruby is a fruit-centric drink. I use a vodka with a good structure, rich mouth feel, and diverse fruit favors. A potato base is ideal to help soften and moderate the drink’s bitter and floral elements.
Total Timeunder 15 minutes
Type of Dishalcoholic beverage, beverage, cocktails
- 1½ oz (45 ml) vodka
- ½ oz (15 ml) Aperol
- ¾ oz (22.5 ml) St-Germain Elderflower liqueur
- ¾ oz (22.5 ml) freshly squeezed Ruby Red grapefruit juice
- ¾ oz (22.5 ml) freshly squeezed lemon juice
- 1 tbsp (15 ml) egg white
In a mixing glass add vodka, Aperol, St-Germain, fresh grapefruit and lemon juices, and egg whites; shake with ice until well mixed and egg whites are emulsified. Strain into a chilled champagne saucer. Garnish with the oils of a grapefruit twist.
Read NextWaldorf Salad
2013 Tony Abou-Ganim