The taste of this agave concoction can be hard to
imagine but almost impossible to forget once tasted.
Fruity Altos Plata tequila shaken with French herbaceous bitter Suze, homemade salted almond orgeat, fresh lime and garnished with tonka bean. Confused?
You won’t be when you order the second one of this
elegant and fragrant cocktail.
A light refreshing drink based on Mancino Bianco
Ambrato vermouth infused with Rooibos tea, Absolut
Elyx vodka, homemade citrus cordial and fresh
acidic lime juice.
Afternoon tea would be a different ritual if this was served…
We go low and score high on flavour. White Port is mixed with Noilly Prat vermouth infused with roasted spelt, then shaken with Ruby‘s own lemon curd.
Fruitful flavours with a silky mouth feel and a balanced aftertaste.
An old-fashioned style cocktail based on Johnnie
Walker Blenders Batch “Espresso Roast” whisky
mixed with Drambuie 15, cold brewed Koppi Kenyian
coffee and green cardamom syrup, then served on a large ice cube.
An elegant way of getting your coffee buzz on.
Imagine a crystal clear Scandinavian lake. Now
imagine the scent of dewy grass and meadow herbs.
Now dive in and taste this unique martini made from
the trinity of Tanqueray Ten and two Danish akvavits:
Taffel Akvavit from Aalborg and D’Argentum from
Den Ny Spritfabrik. Stirred with Mancino Bianco
vermouth and lightly sprinkled with parsley dust, this
cocktail will make others green with envy.
Brush off winter and stimulate the senses with this
refreshing mix of Hepple gin and fruity, bitter and
herbaceous Pimm’s No. 1. Shaken together with fresh
lemon juice and lengthened with Belvoir organic
spicy ginger beer.
Just enough zing to put that spring back in your step.
Its ‘thyme’ to drink and ‘bee’ happy with this luscious
libation, created from Barsol Peruvian pisco, lime
juice, thyme, local Bybi honey and sorrel leaves.
A true Ruby ever’green’.
The rich bitterness of Campari meets a zesty burst
of pink grapefruit juice and savoury-licious dill aquavit
from Danish micro-distiller, Den Ny Spritfabrik.
Finished with a salt rim, this drink has a long finish
and a lovely complexity.
The spritz was born over 200 years ago around Venice consisting of wine and soda water.
The revolution came with carbonated water in the early 1900’s making it available for all. We give you two very different options with Zucca rhubarb bitter or lighter floral Mancino Bianco Ambrato. Both served with Laherte Champagne and Fever Tree sparkling
A lesser known New Orleans classic made with rye
whiskey, sweet vermouth, Bénédictine and maybe
a hint of absinth... Choose between Bulleit rye paired with Martini Rosso for dry grain, or Michters rye paired with Punt E Mes for sweet creamy wood and a bitter finish.
Or maybe one of each?
When the Brittish decided to commercialize their
navy rum in the 1980’s this drink was one of the
first to take off. Created at the Soggy Dollar bar in
the Dutch Virgin islands, Pusser’s navy rum was the
backbone in this exotic concoction of fresh orange
and pineapple juice, rum and sweetened with Coco
Lopez coconut cream. Go classic and heavy with
Pusser’s Gunpowder Proof or go green and fruity
with our rum grog of light rums (Havana 3 yr.,
Plantation 3 star, Longueteau 50 & Batavia Arrack)
This creation, closely connected to its ancestor The
Clover Club Cocktail, was first published in Jacques
Straub’s Drinks from 1914. It simply consists of gin,
lemon juice, raspberry syrup, mint and egg white;
shaken fluffy to make a fresh fruity superb balanced
cocktail. Go classic with Plymouth gin or go Nordic
and try it with Hellström Sommer akevitt from
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! This blanc de blancs from Jacques Lassaigne is a festive blend of bright lemon zest, zippy minerality and a touch of brioche on the finish. Hailing from a small family farm in the southernmost region of Champagne on the mountain of Montgueux. This Champagne will get the party started.
A well structured organic Abruzzo wine from steel vats. Fresh apples and minerality on the nose with a bright lively finish.
It's multilayered but very drinkable.
Just try not to drink the whole glass at once!
This delicious white from Aude in France, is a blend of
Grenache Gris and Grenache Blanc, bottled without added sulphur or filtration.
It’s aromatic, fresh with white fruit and citrus, yet delicate and floral.
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.
Rossore is named after the color this Barbera puts in your cheeks. The wine is very lively and juicy but also with signficant power and a good balance of tanins and acidity.
Our own fresh and hoppy lager from Svaneke Bryggeri, 4,8%, Denmark.
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.
If you prefer a sharper finish, this popular refresher
combines passion fruit, fresh juices of grapefruit and
lime, elder ower cordial and Fever Tree ginger ale.
Comes with a lot of envious looks from other guests.
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.