Ruby on Rails Cocktail
Table Talk with Nicole Plue, Director of Pastry Arts at SF Cooking School |
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- 1 ounce vodka
- 1/2 ounce freshly squeezed lemon juice
- 1/2 ounce maraschino liqueur, preferably Luxardo
- 1/2 ounce Yellow Chartreuse
- 3 drops crème de violette, preferably Rothman & Winter
- 1 (1/4-inch-thick) cucumber slice
Vodka gets a bad rap for being flavorless and boring. But it can be extremely versatile, like in this cocktail, developed by bartender Shaher Misif at San Francisco’s Cantina. This combination of Chartreuse, maraschino liqueur, vodka, and a touch of crème de violette is sort of like a mash-up of two classic cocktails, the Aviation and the Last Word, with vodka taking the place of the gin.
What to buy: Maraschino liqueur is a relatively dry liqueur with a subtle bitter-almond flavor; it can be found at any well-stocked liquor store.
Crème de violette is a floral and sweet liqueur flavored with violet flowers. It should be used sparingly in cocktails, as it can easily overwhelm other spirits.
- 1Place a cocktail glass in the freezer to chill.
- 2Combine the vodka, lemon juice, maraschino liqueur, and Chartreuse in a cocktail shaker and fill the shaker halfway with ice. Shake vigorously until the outside of the shaker is frosted. Strain into the chilled cocktail glass, top with the crème de violette, and garnish with the cucumber slice.