Here it is... Our Ruby Winter Brew... Inspired by notorious cocktail “Shaky Pete’s Ginger Brew” from famed London bar, The Hawksmoor. Hitting this “turbo-shandy for the discerning drinker” with a wee bit of Ruby magic, we have concocted our own version combining smoth Ketel One vodka, powerful ginger and honey syrup, fresh lemon and our own hoppy Ruby Lager for a spicy yet refreshing cocktail.
Concocted by Ruby’s own Michael Hajiyianni, this cocktail was awarded world’s best scotch cocktail at Diageo World Class 2018. A modern interpretation of the whisky highball incorporating Johnny Walker Black Label, coconut water, cucumber and refreshing Danish apples. In this silky smooth, delicious and thirst quenching cocktail you will find layer after layer of flavour; so dig in and try to find all of them.
Imagine cutting a hole in the ice of a frozen lake and jumping in. Now imagine getting out of the water and smelling the pine trees and feeling every fibre of your body resfreshed. We’ve captured that wonderful freshness in this drink to save you from having to dive in to experience it. We combine Plymouth gin, Taffel Akvavit, tarragon, sugar and lemon juice. Needless to say this one is both fresh and ice cold!
An old fashioned cocktail variation taken to extravagant heights. Beautifully complex Remy Martin X.O. is carefully mixed with cream sherry that we’ve matured with toasted quince and a touch of lavander. To combine the vintage cellars of France and Spain, we add a touch of cane sugar and pickled rhubarb brine to enhance the flavours of this truly extraordinary cocktail.
Forward thinking, classic drinking!
Rubys own ginger liqueur, Pyrus pear avec from Danish Cold Hand Winery and plentiful lashings of dry Laherte Ultradition champagne. This champagne cocktail comes off crisp and dry, with spicy notes of ginger and fruity rich pear, to be finished off with a shard of edible ginger-glass. Try adding some to the drink to bring extra fizz and celebrate that winter is here in style!
A revival of an old dusty Ruby cocktail that we did years back. This time around we opted for Danish Nordguld akvavit destilled with an amber distillate, sweet Italian Martini Riserva Ambrato vermouth, fruity Japanese umeshu and dry Spanish fino sherry rested with purple carrot. This elegant drink will take you all around the continent in a single sip. Bon voyage!
Life is a bowl of cherries with this beautifully long and refreshing cocktail. In this Cobbler style cocktail we combine rich and sour Danish cherry wine from the Frederiksdal estate on Falster, Christmas spiced Rumbullion rum and fresh oranges with a measure of dry and fruity maraschino white cherry liqueur. Light yet full-flavoured and super juicy! Garnished galore as a Cobbler should be, to win(e) your heart...
The winter season abounds with nutty flavours that we fortified with fresh herbs to withstand the chill outside. Roe & Co. Irish whisky sets the foundation for this nutty concoction which is then stirred with mint, lemon verbena and our homemade hazelnut orgeat. Be ready for a boozy, nutty and herbaceous kick in the “old copper pear” with this new take on a classic Mint Julep.
We’ve put a cozy fireplace in a glass for you to wrap your frozen hands around and warm your soul with each sip. Our interpretation of an eccentric classic cocktail combines rum with our spicy Ruby butter batter and hot water. Try Guatamalan Zacapa Edición Negra for fruity notes and flavours of toasted oak casks; or, Jamaican Hampden Estate rum for a spicier and more pungent heartwarmer.
A classic cocktail believed to originate from the acclaimed Sloppy Joe’s in Havana, later imortalized by “The Gentleman’s Companion” by Charles H. Baker, 1939. This classic Features gin, calvados, apricot brandy, fresh orange juice and a dash of grenadine. Choose classic Tanqueray gin and Boulard calvados for a floral and fresh cocktail, or, dare to try our fruitier Nordic interpretation with Oslo gin and Danish apple brandy Masculinum from Cold Hand Winery.
This fruitier twist on the Alexander was created at Bryant’s cocktail lounge in Milwaukee. Once a worldrenowned cocktail, later left to gather dust in old cocktail books. We believe it is dire time to revive this classic! Choose between original recipe; Tempus Fugit crème de Noyaux, Giffard white chocolate liquor and heavy cream, or let us give it a Nordic twist with a splash of Linie Double Cask Akvavit.
The first recipe of milk punch dates back to 1711, made by housewife Mary Rockett. Benjamin Franklin gave us his recipe in 1763, Jerry Thomas published it in his guide in 1862 and Charles Dickens left behind bottles of the punch after his death in 1870. Our version features our own Ruby rum grog, Pierre Ferrand 1840 style Cognac, sugar, lemon and milk. Choose to sip history with a splash of pungent Batavia Arrack, or sip it with Merlet Eau de Vignes grape distillate for a fruitier kick.
Our beautiful house champagne.
60, 30, 10. Enough said!
A Classic brut from Aÿ by Deutz establised in 1838. Upright character that is both powerful and elegant. The color is bright and the bubbles are persistent. The entry is clear-cut and stylish, with the palate then showing flavors of fruit, flowers, spices
and mild tobacco. It is well built and beautifully balanced.
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 delicious champagnes ablying to the principles of biodynamic wines.
Good tension and a straightforward and powerful first flavor, which finishes with finesse and a long beautiful minerality.
Burgundy winemaker Dominique Derain’s first attempt to make champagne (with the Pinots of champagne grower Valérie de Marne) and the result is, of course, highly seductive and convincing – and oh so Pretty in Pink!
This prestige cuvée offers toast as well as fruit and a tight, crisp and mineral backdrop.
Produced in Reims, with equal parts of all three champagne grapes and then added a 50/50 blend of Pinot Noir and Chardonnay as re- serve wine. It is amber 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 back and for another sip straight away.
This Rosé de Saignée is produced with the Pinot Meunier grape variety which comes from plots situated in“Les Beaudiers”and made in the classic method. Dry and chalky no-nonsense wine for serious drinking with great balance of red fruit like red currants, cranberries, raspberries and even cherry. When you pop, you can’t stop!
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 farm organically and in 2007 produced her first cuvee. “Goustan” is Valérie’s flagship wine; a Pinot Noir-dominated wine bottled without any added dosage or added 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!
Fruity and juicy 100% Chenin Blanc from biodynamic farmers Francois and Pascaline Plouzeau, in the hills of the Northern Touraine facing south in the Loire Valley. The vines, grown for more than 20 years in limestone soil produce some of the best biodynamic wine in the region. Blame the moon!
This delicious biodynamic Burgundy grown in clay and limestone soil is straw yellow in the glass with a light oxidation on the nose. The palate is bright, clean, elegant with white fruit, citrus zest and a hint of minerality.
Gamay always makes people sing once they’ve had the right amount. So say “Tra La La” and be ready for a cheeky bio-Gamay from the geeks at Domaine de la Garrelière. You might even be singing in French later.
Valréas, southern Rhône; hot summers, mistral winds and dry vineyards full of dust makes you think of a darker and more serious wine. Well, guess again. This blend of Grenache and Syrah just puts you at ease, relaxes you and makes you happy.
Our own fresh and hoppy lager from Svaneke Bryggeri, 4,8%, Denmark.
Zesty cold filtered cloudy Danish apple juice is enhanced by citric and malic acids, then joined by flowery and ever so calming chamomile syrup before being carbonated for a light tickle of your senses.
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.
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 carriage safely home.