The Miss Ruby comes from a twist on the classic Negroni, but using a sustainable concept. With that said, I reduced the waste and improved the taste by using all the potential of the strawberry.
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30ml Bulldog Gin
30ml Campari
30ml Strawberry & Lemon Shrub*
1 drop Saline solution**
Garnish: Strawberry & Lemon Crust***
Add all ingredients to a tin. Shake until chilled. Double strain into cocktail coupe. Garnish with Strawberry & Lemon crust.
Pony glass by nude brand
*Strawberry & Lemon Shrub: In a saucepan add 800 G of fresh strawberry, the peel of one lemon, 250ml of apple vinegar and 300g of sugar. Stir over medium heat the sugar has dissolved. Remove from head and let cool for one hour – this will allow the shrub to extract all of the flavours from the ingredients. Strain into resealable container. Save strawberries and lemon peel for creating the garnish.
**Saline solution: Dissolve 20g of salt into 80ml of water.
***Strawberry & Lemon Crust: Blend the strawberries and lemon peel used for the shrub into a fresh purée. Spread on baking sheet covered in parchment paper and dehydrate in an over at 90 degrees for 6-7 hours (or use a dehydrator machine). As soon as it starts getting solid and a little crunchy, it is ready to use. Cut into triangles or your preferred shape.
Lived and worked in London & Australia.
Sustainable lover.
