309. Ruby Royal

My interpretation:
  1 oz Plymouth Sloe Gin
  1 oz Noilly Prat Dry
  3 dashes homemade raspberry syrup

Shake vigorously with fine ice 20 seconds, strain into cocktail glass, garnish with amarena cherry, serve. — This light dessert Duo, combining a liqueur and a vermouth, first appears in Straub 1913, from which it is borrowed for JM 1916. There are some similarities to some Ruby recipes but not enough to demonstrate firmly an intentional relation or derivation. The final color with good sloe gin is somewhat nearer rust-red than ruby. It is not recommended to use a brightly dyed sloe gin (such as Bols or De Kuyper) since, while it bestows a rubicund hue more reminiscent of the namesake jewel, it generally tastes like saccharine medicine.

308. Ruby Cocktail

  

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.