My interpretation:
1.75 oz Plymouth Gin
0.25 oz Peychaud’s Bitters
Fill shaker with broken ice, shake, strain into cocktail glass, serve. — In 1910, that name is spelt “Rubie.” (And Peychaud’s is spelt “Peychard’s”.) Dry gin is called for at first. Straub’s recipe by this name has grenadine, applejack, and dry gin. The Old Waldorf recipe is quite different, and more reminiscent of the Rose in French recipes: Dry vermouth, cherry brandy, acid phosphate, orange bitters, and maraschino. The present recipe is much drier but has similarly appropriate coloring.
1.75 oz Plymouth Gin
0.25 oz Peychaud’s Bitters
Fill shaker with broken ice, shake, strain into cocktail glass, serve. — In 1910, that name is spelt “Rubie.” (And Peychaud’s is spelt “Peychard’s”.) Dry gin is called for at first. Straub’s recipe by this name has grenadine, applejack, and dry gin. The Old Waldorf recipe is quite different, and more reminiscent of the Rose in French recipes: Dry vermouth, cherry brandy, acid phosphate, orange bitters, and maraschino. The present recipe is much drier but has similarly appropriate coloring.
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