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 | Caisteal Chamuis peated scotch whisky |
| 1/2 fl oz | Pedro Ximénez sherry |
| 3/4 fl oz | Chilled water |
Review:
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 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 in, Copenhagen, Denmark.
Alcohol content:
- 1.9 standard drinks
- 25.24% alc./vol. (50.48° proof)
- 26.5 grams of pure alcohol
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.
Join the Discussion
... comment(s) for Rapscallion
You must log in to your account to make a comment.