Ruby Tini Recipe
Make Ruby Tini Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cocktail
Garnish
Method
Cocktail
- 1
Chill glass
Place a martini or coupe glass in the freezer for at least 5 minutes or fill it with ice water while you prepare the cocktail to chill.
- 2
Combine ingredients
In a cocktail shaker combine 2 oz gin, 1 oz ruby grapefruit juice, 0.5 oz fresh lemon juice, 0.5 oz simple syrup, 0.25 oz Campari, and 0.25 oz dry vermouth. If using egg white, add 0.5 of an egg white now.
- 3
Dry shake (if using egg white)
If you added egg white, seal the shaker and shake vigorously without ice for 15–20 seconds to emulsify and build a frothy texture.
- 4
Shake with ice
Add about 1 cup of ice to the shaker. Shake hard for 12–15 seconds until the shaker is cold to the touch and the outside is frosty.
- 5
Fine strain
Discard ice or water from the chilled glass. Double-strain the cocktail into the chilled martini or coupe glass using a Hawthorne strainer plus a fine mesh strainer to remove ice shards and any coagulated egg white for a silky texture.
Garnish & Serve
- 6
Express the oils of a grapefruit twist over the surface of the cocktail by holding the twist skin-side down and giving it a quick squeeze, then rub the rim with the twist and drop it into the drink, or float a thin wheel on top.
- 7
Optionally float a single dried hibiscus petal or edible flower on the foam for a striking ruby appearance. Serve immediately.