Ruby Sue Cocktail

There are so many reasons to celebrate during the Holiday season and when I think about celebratory cocktails my mind always seems to turn towards bubbles. This is a wonderfully balanced cocktail that is simple to make and will be a highlight of your holiday gatherings. This cocktail is guaranteed to be a hit with all of your friends and family this holiday season. Cheers!
By | November 01, 2013

Preparation

Shopping List

St. Germain is our sweet element and is a liqueur that is made from fresh wild elderflowers that are picked in the wild. It has a honeysuckle like flavor with hints of peach, orange, grapefruit and pear.

For my sparkling wine I chose Il Follo Extra Dry Prosecco. Feel free to use any sparkling you can get your hands on, just be sure to choose something dry. I like prosecco and cava for cocktails because there are some really high quality options without breaking the bank.

Aromatic bitters help to balance all of the flavors and bring the cocktail together. For this cocktail I'm using Wilks & Wilson Orange Bitters.

Instructions

Mixology

It really doesn't get much easier for this one! Pour 1 ounce of St. Germain in a champagne flute add a couple of dashes of orange bitters and top with sparkling wine. Give it a stir or two with a spoon and garnish with the peel of an Orange.


SPREADING HOLIDAY CHEER: Purveyors of Fine Elixirs, Wilks & Wilson

Zachari Wilks has been a familiar face behind bars for a little over 15 years. He has pioneered the craft cocktail scene in Indianapolis and acted as catalyst to the growing mixology culture now found within the city. Zach's appreciation for the art of a well-balanced cocktail and his ability to put a creative spin on old classics has earned him much recognition countrywide.

As founder and former owner of the Ball and Biscuit, Zach was named top 12 bars in the nation in 2012 by Esquire magazine. You can find his Wilks and Wilson line of organic syrups on most bars throughout the city.

Ingredients

  • 1 ounce St. Germain
  • Il Follo Extra Dry Prosecco
  • a couple of dashes of Wilks & Wilson Orange Bitters
  • garnish: peel of an orange
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