“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.”
- 1 1/2 ounces vodka
- 1/2 ounce Aperol
- 3/4 ounce St-Germain elderflower liqueur
- 3/4 ounce freshly squeezed ruby red grapefruit juice
- 3/4 ounce freshly squeezed lemon juice
- 1 Tbsp egg white
- Garnish: expressed grapefruit twist
Add all ingredients into a cocktail shaker and dry-shake (without ice).
Add ice and shake again until well-chilled.
Strain into a chilled coupe glass.
Express a grapefruit twist over the top and discard.