“The Ruby is a fruit-centric drink,” says bartender Tony Abou-Ganim. “I use a vodka with a good structure, rich mouthfeel and diverse fruit flavors. A potato-based vodka is ideal to help soften and moderate the drink’s bitter and floral elements.”
Add all of the ingredients in a mixing glass, and shake with ice until well-mixed and the egg white is emulsified.
Strain into a chilled coupe, and garnish with the oils of a grapefruit twist.