Prep 3 mins
Cook 0 mins
Ruby's on Bainbridge, Bainbridge Island, Washington. This cocktail looks quite a lot like pink lemonade, but it's definitely a grown-up version, with plenty of bright flavor from citrus and a ruby tone from cranberry. Owner Maura Crisp was explaining to a customer that she'd named the restaurant after her grandmother, Ruby, to which the customer exclaimed, "What a wonderful name. You know, I have a 3-carat ruby ring in the bank that I really should get out and wear!" So this is not just a Ruby, but a 3-carat Ruby, tasty enough to deserve the elegant moniker. From The Best Northwest Places Cookbook (Volume 2) Cynthia C. Nims.
- 1⁄2 small lemon, cut into pieces
- 1⁄4 lime, cut into pieces
- 2 fluid ounces ketel one vodka or 2 fluid ounces other vodka
- 1⁄2 fluid ounce Cointreau liqueur or 1⁄2 fluid ounce triple sec
- 2 teaspoons superfine sugar
- 1 fluid ounce club soda
- 1 fluid ounce cranberry juice
- HALF-FILL A COCKTAIL SHAKER WITH ICE and add the lemon and lime pieces, vodka, Cointreau, and sugar. Muddle to blend the ingredients and to extract juice and other essence from the citrus fruits, covering the glass with one hand as much as you can while muddling. (It can be a messy technique, but muddling is a classic bar method that draws out more flavor than simple shaking does.).
- STRAIN THE COCKTAIL MIXTURE into a highball glass filled with ice, and top with the soda and cranberry juice. Serve right away.