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Current Menu - RUBY COCKTAIL CHRONICLES Reservations About Ruby Current Menu Events & Spirit Sessions Ruby on the road Contact Reservations About Ruby Current Menu Events & Spirit Sessions Ruby on the road Contact MENU Download our menu Close content zone Current Menu RUBY SUMMER MENU 2018 - PAGE 1 B.L.T. Only a few countries slosh as much coffee as Denmark does and here is our contribution to ultimatum top spot. Italian stormy Biancosarti is mixed with French aromatized wine from Lillet that has been infused with oily, nonflexible roasted coffee beans then lengthened with refreshing Fever-Tree Tonic to requite you a fresh, slightly citric drink with just a touch of coffee. Easy as a B.L.T. sandwich; just how we like it! EAST INDIAN LASSIE East India has brought humanity many wonderful flavours. We combine a few here in our take on a grown-up mango lassie. Rich flavours of sugarcane from Havana Club 3 year old rum, velvet Lustau East India surf sherry and traditional east Asian herb, Basil, not to mention ripe and ohhh so sweet mango. All tied together with a touch of salt and Icelandic dairy, Skyr... Mango-licious if we may say so! NUDA VERITAS The naked truth; supposedly only told by drunks and children, but here we serve it up as a crystal well-spoken rum old fashioned. Venezuelan Diplomático Planas rum provides the backbone, Italian rum geek Luca Gargano adds a bit of truth serum and a splash of spice and fire with his Veritas rum, then elegantly well-turned out by our own geranium syrup and a spray of Danish Taffel Akvavit. Only speak the truth! GIN ‘N’ COLADA #2 Gin, pineapple and coconut? It may sound odd but a single sip of this refreshing suffusion will convince you that this trio should go together. Juniper forward Tanqueray No. Ten gin is mellowed by sweet pineapple and fresh lime juice, while celery bitters requite a kick of umami to the coconut butter, making a tasty, well-turned and refreshing tipple. Forward thinking while tropical drinking! RUBY SUMMER MENU 2018 - PAGE 2 RITA & RUBY This is one of the reasons we squint forward to the rhubarb season! Freshly squeezed rhubarb juice is made into syrup, then shaken up with lime juice and liquorice infused Don Julio Reposado tequila to make a wondrous decadent margarita. As the icing on the cake, or the salt on your margarita, we transpiration it up with zestless rhubarb pulp and powdered liquorice. Did someone say glass-licking-good? GREEN & WHITE Dill and white chocolate sounds like modern cuisine gone mad, but it works like linty magic. We serve it as a funky Alexander twist with Danish Dill aquavit and Giffard crème de cacao liqueur mixed with white chocolate ganache and a dusting of liquorice root. TRADE ROUTE COCKTAIL A cocktail triumphal the spice trade routes from days gone past. We stir our own ginger liqueur with Japanese plum wine and Zacapa Edición Negra rum. This darker version of the famous rum from Guatemala is matured in increasingly heavily charred casks giving it a spicier note that marries perfectly with the bit of Thai basil we like to add to the party. SOUR #10 Whisky Sour fans will find it easy to love this summery twist on the classic. Fresh Danish strawberries are shaken with fruity Cragganmore and smoky Talisker 10-year old, both single malt whiskies. To finish the #10 we add fresh lemon juice, a soupcon of Campari and a hint of agave nectar. You’re welcome! RUBY SUMMER MENU 2018 - PAGE 3 PAPERPLANE A new archetype cocktail created in 2007 by Sam Ross, the same bartender who brought us the Penicillin. Originally created with Campari, but substituted for Aperol when later made famous at Milk & Honey. The cocktail is fresh, herbaceous and stormy with plenty of bourbon on the palate. Choose between two versions both based on Italian Amaro Nonino Quentessentia and fresh lemon juice, mixed with either Buffalo Trace bourbon and Aperol for a lighter version, or switch it up with Bulleit 10 year old bourbon and Select Aperitivo for a increasingly stormy and slightly heavier version. MINT JULEP / GEORGIA MINT JULEP A true archetype with an uncanny pedigree. Poems have been written and wars have been fought over this cocktail. Bulliet Rye whiskey, mint and sugar sounds pretty, but packs a dial like a mad racehorse. Go swish with pure rye whiskey or explore the Pierre Ferrand cognac based Georgia version with peach brandy widow to the mix. SPRITZ The spritz was born over 200 years ago virtually Venice, consisting of wine and soda water. The revolution came with carbonated water in the early 1900’s making it misogynist for all. We requite you two very variegated options with the original Venetian aperitivo, Select, for a fruity and stormy spritz, or lighter and increasingly floral Mancino Bianco Ambrato vermouth. Both served with Laherte Champagne and Fever Tree sparkling water. SOUTHSIDE A light and minty gin lemonade from the Savoy Cocktail Book anno 1952; consisting of gin, mint, lemon, sugar and soda. We have played virtually and found two perfect matches with gin and mint. Choose between light Plymouth gin with mint and coriander, or, citrusy Tanqueray No. Ten with mint and pineapple sage. CHAMPAGNE LAHERTE FRÈRES, ULTRADITION, BRUT Our trappy house champagne. 60, 30, 10. Enough said! 2012 DEUTZ BRUT AArchetypebrut from Aÿ by Deutz establised in 1838. Upright weft that is both powerful and elegant. The verisimilitude is unexceptionable and the frothing are persistent. The entry is translucent and stylish, with the palate then showing flavors of fruit, flowers, spices and summery tobacco. It is well built and beautifully balanced. NV MARTIN FONT AINE, RUPPERT-LEROY In the village of Essoyes, the Leroy family, originally sheep-farmers with a bit of land to spare, have been producing wines since the 1980’s. Today they produce succulent champagnes ablying to the principles of biodynamic wines. Good tension and a straightforward and powerful first flavor, which finishes with finesse and a long trappy minerality. 100% Chardonnay! (2012) CHUT.. LIBRE, DOMINIQUE DERAIN Burgundy winemaker Dominique Derain’s first struggle to make champagne (with the Pinots of champagne grower Valérie de Marne) and the result is, of course, highly seductive and inveigling – and oh so Pretty in Pink! 2011 BELLE EPOQUE, PERRIER JOUET This prestige cuvée offers toast as well as fruit and a tight, well-done and mineral backdrop. CHARLES HEIDSEICK, ROSÉ RESERVE Produced in Reims, with equal parts of all three champagne grapes and then widow a 50/50 tousle of Pinot Noir and Chardonnay as re- serve wine. It is umber in colour and has a wonderful bready nose, light fruity avour with hints of peach and red currants and a deep dry nish with gingerbread and a touch of cinnamon. It makes you want to go when and for flipside sip straight away. NV LES BEAUDIERS ROSÉ, LAHERTE This Rosé de Saignée is produced with the Pinot Meunier grape variety which comes from plots situated in“Les Beaudiers”and made in the archetype method. Dry and chalky no-nonsense wine for serious drinking with unconfined wastefulness of red fruit like red currants, cranberries, raspberries and plane cherry. When you pop, you can’t stop! VAL' FRISON, GOUSTAN, MAGNUM Bigger is better! For many years, Valerie’s family were growers and selling their grapes to the local co-op or negociants. In 2000, she opted to sublet organically and in 2007 produced her first cuvee. “Goustan” is Valérie’s flagship wine; a Pinot Noir-dominated wine bottled without any widow spoonful or widow sulphur. The palate is full yet firm, a substantial mouthful of wine full of both fruit and minerality. A champagne strong on the “red fruit” notes typical of a blanc de noirs. A vinous Champagne that will definitely get the party started! WINE WHITE 2014 TREBBIANO D’ABRUZZO, FRANCESCO CIRELLI A well structured organic Abruzzo wine from steel vats. Fresh apples and minerality on the nose with a unexceptionable lively finish. It's multilayered but very drinkable. Just try not to drink the whole glass at once! 2016 “AUX AMIS DE MA SOEUR” JEAN BAPTISTE SENAT This succulent white from Aude in France, is a tousle of Grenache Gris and Grenache Blanc, bottled without widow sulphur or filtration. It’s aromatic, fresh with white fruit and citrus, yet soft-hued and floral. RED GAMAY SANS TRA LA LA, DOMAINE DE LA GARRELIÈRE Gamay unchangingly makes people sing once they’ve had the right amount. So say “Tra La La” and be ready for a taunting bio-Gamay from the geeks at Domaine de la Garrelière. You might plane be singing in French later. 2014 ROSSORE, IULI Rossore is named without the verisimilitude this Barbera puts in your cheeks. The wine is very lively and juicy but moreover with signficant power and a good wastefulness of tanins and acidity. BEER & VIRGIN COCKTAILS RUBY LAGER Our own fresh and hoppy lager from Svaneke Bryggeri, 4,8%, Denmark. GERANIUM COBBLER Homemade rose geranium syrup refreshed with lemon juice and orange zest stirred over crushed ice and lengthened with pink grapefruit soda. A thirstquenching and invigorating floral cobbler. SHORT STRAW If you prefer a sharper finish, this popular refresher combines passion fruit, fresh juices of grapefruit and lime, statesman ower cordial and Fever Tree ginger ale. Comes with a lot of envious looks from other guests. THE FRIENDLY MULE Organic pear juice with fresh lemon juice and a spicy home-made lime and ginger syrup served in a mug. This will make you steer the transport safely home. Company events Click here or undeniability us 33 93 12 03