Ruby Refresher


january-cocktail

Written by Janice Cardwell 
Photography by Liesa Cole

Bright lights come on, confetti is swept away, and leftovers are stored. Every outfit was a knockout, every joke was a hit, and every dish a triumph. Or perhaps not, but the page in the calendar turns anyway. So, the holiday hangover begins. The new year promises to bring challenges, which can be met with discontent or joyful anticipation—the crucial difference between the two is perspective.

Who knows what the new year will bring? The best-laid plans may fail, or be replaced with new and better ones. Why not throw caution to the wind and pursue our grand resolutions, embracing the unexpected?

Take a cue from this cocktail that takes its name from The Sunrise Ruby by Rumi, a poem that personifies how diligence can evoke grace and refreshment from unexpected ingredients, just like the beginning of a new year.

“The ruby and the sunrise are one. Be courageous and discipline yourself. . . Work. Keep digging your well. . . Water is there somewhere. Submit to a daily practice. Your loyalty to that is a ring on the door. Keep knocking, and the joy inside will eventually open a window and look out to see who’s there.”   

In poetry, cocktails, and life, the balance of unexpected ingredients can create surprising and fulfilling results.

january-cocktail-ingredients

Sunrise Ruby

1½ oz. 27 Springs gin

1 ½ oz. ruby red grapefruit juice

¾ oz. rosemary syrup*

3 oz. Trimtab IPA

lemon peel

rosemary sprig

Pour all liquid ingredients over ice into a Collins glass. Rub lemon peel around the rim of the glass, twist, and drop into the drink. Strip the bottom half of a rosemary sprig and use as garnish.

*This rosemary syrup is simple to make. Sneak into your neighbor’s yard, scissors in hand. Clip some fragrant rosemary sprigs and slip unnoticed back into your kitchen. Keep some syrup in a mason jar in the fridge to liven up your lemonade, iced tea, or morning cocktail.

1 cup water

1 cup sugar

handful of fresh rosemary clippings

Combine sugar and water in a saucepan and bring to a boil, whisking until sugar is completely dissolved. Remove from heat, pour over rosemary sprigs, and allow to cool and steep for at least 30 minutes. Strain to remove rosemary sprigs and store in a sealable bottle in the refrigerator for 2-3 weeks.

Tags:

Leave a Reply