Executive Chef Serena Bass, Lido, New York, NY, USA
60 ml (2 oz) Ginger Lime Simple Syrup*
30 ml (1 oz) blackcurrant puree
1 teaspoon sriracha
45 ml (1.5 oz) Club soda
1 lime wedge, as garnish
Mix the ingredients in a rocks glass, stirring well. Add ice and top with soda. Add the garnish.
*Ginger Lime Simple Syrup: Combine 50 g (1 cup) peeled and sliced fresh ginger, 200 g (1 cup) sugar, and 240 ml (1 cup) fresh lime juice in a medium STAINLESS STEEL pan and bring to simmer. Cool for two minutes then blend very well. Strain, pressing through the sieve, and reserve the liquid. Store covered and refrigerated.
gaz sez: Be very very careful with the sriracha sauce in this recipe—it can overtake the whole darned drink. When made properly, though, The Black Ruby is a drink of great beauty, and it displays creativity and a great understanding of ingredients on the part of Executive Chef Serena Bass. Quite simply, this is a masterpiece.
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