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The Ruby Gold
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The Ruby Gold
Serve in a Coupe glass
| 1 3⁄4 oz | Cockburn's Tawny Eyes Port |
| 2⁄3 oz | Straight rye whiskey (100 proof /50% alc./vol.) |
| 1⁄2 oz | Gentian liqueur (e.g. Suze, Salers etc) |
| 1⁄4 oz | Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup) |
| 1 fresh | Egg yolk |
Garnish: Float raspberry and dust with grated nutmeg
How to make:
DRY SHAKE (without ice) all ingredients. Add ice, SHAKE again with ice and fine strain into chilled glass.
Allergens:
Recipe contains the following allergens:
- Tawny port - Sulphur Dioxide/Sulphites
- Egg yolk - Eggs
Review:
A rich after-dinner, dessert-style cocktail.
History:
Created in 2010 by Rufus at the Hide Bar, London. England.
Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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