The Ruby cocktail first grabbed my attention a few summers ago when a bartender friend made it for me during a laid-back backyard get-together. I’ll never forget how the light hit that jewel-red color in the late afternoon – it looked almost too pretty to drink. But after that first sip, I was hooked: fruity, lively, and just sweet enough, but definitely not cloying. Since then, it’s become my low-effort solution when I want something colorful and crowd-pleasing that still feels kind of special.
There’s a bit of mystery around where exactly the Ruby originated. Most cocktail buffs say it dates back to the Prohibition era – an age when drinks were meant to look as show-stopping as they tasted. A cocktail that showed off a bright, eye-catching hue like this one would have definitely stood out in the shadowy corners of a speakeasy. The classic combo – vodka, grenadine, orange juice – hits that sweet balance of simplicity and style.
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What keeps me coming back to the Ruby, though, is all the ways you can make it your own. It’s refreshing enough for a hot afternoon in the backyard, but pretty enough to pull out when you want something a little fancier for a dinner party. The grenadine, of course, is what gives it that signature glow, and the orange juice adds a juicy citrus pop that keeps the sweetness in check.
Here’s what you’ll need for the classic version:
- 2 oz vodka
- 1 oz grenadine
- 2 oz orange juice
- Ice
- Cherry or orange slice for garnish
If you want the full effect, serve it in a highball glass. There’s just something about the way the light plays through the tall glass that makes the color really shine.
To make one:
- Fill a shaker with ice.
- Add the vodka, grenadine, and orange juice.
- Shake until well-chilled (about 15 seconds).
- Strain into a highball glass filled with ice.
- Pop a cherry or orange slice on top for garnish.
And while you can use store-bought orange juice, squeezing a couple of oranges makes a world of difference. It lifts the whole drink, makes it taste noticeably fresher, and yes, I am that person who will press oranges before guests arrive just for cocktails. But if you’re short on time, bottled juice is totally fine – no judgment.
My family loves mocktails, so I take out the vodka and up the orange juice to 3 ounces, then top with a splash of club soda. My nephew is obsessed with this and insists we call it the “Ruby Sparkle.” It’s bright, fizzy, and feels just as special as the grown-up version.
Over the years, I’ve played around with a few fun tweaks. Swapping vodka for gin brings a botanical twist – some people call that the “Ruby Royale.” Or sometimes I’ll drop in a thin slice of fresh jalapeño for a cheeky hint of heat. It’s surprisingly good – the kick contrasts with the fruit and keeps everyone guessing.
On the food front, the Ruby loves salty company. Cheese boards with a sharp cheddar or a crumbly blue are always a win. But honestly, the citrus also plays nicely with seafood – if you ever want to level up Taco Tuesday, pair a batch with grilled shrimp or fish tacos.
Quick heads up: these are dangerously easy to sip. Somewhere between the bright fruit and the ice-cold glass, it’s easy to lose track of the vodka’s effects. I speak from experience!
For a little extra polish, I like to chill my glasses in the freezer for about 15 minutes before serving. It’s a tiny detail, but it makes the whole experience feel just a little bit fancier – and it keeps your drink cold longer, which is always a plus when you’re entertaining.
The Ruby isn’t as famous as the Cosmopolitan or a Mojito, but it’s one of those under-the-radar cocktails that quietly becomes everybody’s favorite once they try it. It’s easy, adaptable, impossible to mess up – and let’s be honest, that gorgeous color is reason enough to shake one up.
