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Rich, velvety, and slightly tart, the Ruby Fizz cocktail looks and tastes impressive, but is surprisingly simple to make.
SHAKE IT DRY
What’s a dry shake you ask? Why, let me tell you, love!
A dry shake is used when a cocktail calls for eggs as an ingredient. You shake all of the ingredients of a cocktail together…except for the ice. Skipping the ice makes it “dry,” and after that first dry shake we add some ice and shake again.
The reason for doing this two-step shake method is to help combine the egg with the rest of the ingredients. This really helps the texture of the cocktail. The second shake with the ice obviously helps chill your delicious cocktail.
EGG-ING IT UP FOR YEARS
Feeling odd about putting that egg in your drink? Well, you shouldn’t! We have been putting eggs in drinks since the Middle Ages. Back then, the drink was a Posset, which apparently is the precursor of Eggnog.
1930’s RUBY FIZZ RECIPE TIPS
-You can use any shaker for this recipe, but I’ve fallen in love with the Boston shaker. If you’ve never used one, I highly recommend it. It works much better than the Cobbler style I was using previously. It was tricky to get the hang of, but with a little practice, you’ll get the hang of it! Plus…you’ll look just like the sexy bartender from the speakeasy when you shake a cocktail.
Recipe
Ruby Fizz Cocktail
Ingredients
- Juice of half a lemon
- 1 egg white
- 1 ½ ounces sloe gin Spirit Works Distillery has a great sloe gin
- 1 tablespoon granadine I prefer Jack Rudy Cocktail Co. Small Batch Granadine
- 1 teaspoon simple syrup
- 2-3 ice cubes
- Soda Water
Instructions
- Combine lemon juice, egg white, sloe gin, grenadine, and simple syrup in a shaker.
- Vigorously shake for about 1 minute.
- Add ice cubes and shake until cubes melt (you'll know they have melted once you don't hear them clanking around in the shaker).
- Pour into a glass and top off with soda water. Enjoy!
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