Ruby

Good cocktails create a perfect balance between tart and sweet. Such is the case with the vodka-based RUBY cocktail, created by veteran mixologist and author Tony Abou-Ganim. The tart tones of lemon juice, grapefruit juice and Aperol are offset by St-Germain elderflower liqueur as well as the sweetness in Aperol. Everything is held together with a touch of egg white for richness and texture. This is a wonderfully fruity and refreshing cocktail for the warm summer months.

Requirements: vodka, St-Germain elderflower liqueur, Aperol, grapefruit juice, lemon juice, egg white, grapefruit twist for garnish

• 1.5 oz. vodka
• 3/4 oz. St-Germain liqueur
• 1/2 oz. Aperol
• 3/4 oz. grapefruit juice
• 3/4 oz. lemon juice
• 1 tbsp egg white
• 1 grapefruit twist for garnish

Dry shake (without ice) all ingredients in a shaker for 15 seconds to create foam from the egg white. Add ice to the shaker. Shake vigorously and strain into a chilled cocktail or coupe glass. Garnish with a twist of grapefruit.

Comments: This cocktail is best with the egg white as described above. Without this signature element, the Ruby doesn’t hold up quite as well. Aquafaba, the liquid from canned chickpeas, is a popular egg white alternative because of its ability to create a similar foam and texture (though I’ve not tried it).

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