Garnish:
Lemon zest twist (discarded) and olive on a stick
How to make:
POUR pastis into chilled glass, TOP with chilled water and leave to stand. Separately STIR other ingredients with ice. DISCARD contents of glass (pastis, water and ice) and STRAIN contents of stirring glass into pastis-coated glass.
| 1/4 fl oz | Ricard Pastis |
| 1 1/2 fl oz | Speyside single malt Scotch whisky |
| 1/2 fl oz | Islay single malt Scotch whisky |
| 1/2 fl oz | Pedro Ximénez sherry |
| 3/4 fl oz | Chilled water |
Difford's Guide remains free-to-use thanks to the support of the brands in red above.
Our comment:
Smoky island malts tamed by the Christmas pudding flavours of Pedro Ximénez with pastis adding notes of enlivening anise. To quote Ruby’s menu, “An unabashedly smoky, Scottish version of the Manhattan. Talisker single malt whisky [we used blended Scotch and Lagavulin] and stirred over pedro ximenez sweet sherry with a Ricard pastis rinse. A well-loved signature Ruby Cocktail.”
History:
Adapted from a drink created in 2007 by Adeline Shepard and Craig Harper at Ruby Bar, Copenhagen.
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