Everybody appreciates a well-crafted cocktail. Today, we’ll layout the steps to turn our beautiful Ruby Red into a classy cocktail worthy of your friends’ admiration.
Similar to a classic Manhattan, this purple-hued elixir goes down smooth and comes on strong, so watch out! The strong flavor of the whiskey makes this a pretty savory libation, so if you're looking for a thirst-quencher, try Gin instead, which makes it a bit more quaffable. If you do, you may want to skip the orange peel, add a splash of club soda, and give it a float of mint. I even added a splash of Sambuca once (to the Gin version) and it was pretty delicious.
2 oz Ruby Red
2 oz Crown Royal (or your favorite Whiskey)
1 oz Vermouth
A dash of bitters (your favorite brand)
1 piece Orange peel
1 piece fresh sage
In a cocktail shaker, combine the whiskey, ruby red, and vermouth, top with crushed ice, and shake well. Strain into a lowball glass with two ice cubes and garnish with the orange peel and sage float. Enjoy!
A quick side note: Beets, while fairly sweet, have too much earthiness and savory character to turn this into a sweet cocktail. I tried a number of variations and they all fell short. Instead, whatever you try, keep it on the savory or bitter side of things and you’ll be a much happier camper.
Another quick side note: Make sure any garnishes or herbal floats stay above the liquid. Taste is mostly smell, and half the balance of these cocktails is acquired through the use of aromatics. If you smell the orange peel and sage, the cocktail will taste balanced. If they sink however, you’ll lose the flavor and it will start to taste a little one-dimensional.