Edinburgh Gin brand ambassador, Adriana Carmelleto, who also supervises the Scottish spirits brand’s new carbon-neutral distillery bar in Edinburgh, described the serve as “elegant and effortless”.
She continued: “Spritzes continue to dominate summer drinks menus, and the Rubi Spritz offers a refreshing twist on the trend.
Seasonal serves
“With its low alcohol content and bold flavour, it meets growing consumer demand for lighter, seasonal serves — perfect for garden spaces, brunch menus, and daytime drinking occasions."
The recipe calls for Edinburgh Gin’s award-winning Rhubarb & Ginger Liqueur, which Carmelleto added has been a “proven performer” in the on-trade.
“It ranks among the strongest-selling products in its class, outperforming 95% of all full-strength flavoured gins on rate of sale, according to data from CGA.
“Its vivid colour, familiar flavour profile, and accessible ABV make the Rubi Spritz not only visually striking but also quick to prepare, cost-effective, and margin-rich - all without requiring specialist equipment or training.
Premium experience
“For venues looking to offer a premium experience without the higher ABV or price tag, the Rubi Spritz is a smart, scalable addition to the summer drinks list”, the brand ambassador said.
To ensure consistency and balance with the cocktail, the brand advised operators to use the 3-2-1 ratio, which is three parts fizz, two parts liqueur and one part ginger ale.
Rubi Spritz
Ingredients:
- 50ml Edinburgh Gin Rhubarb & Ginger Liqueur
- 75ml Sparkling Wine
- 25ml Ginger Ale
- Lemon peel for garnish
Method:
- Fill a large wine glass with ice
- Add 25ml ginger ale followed by 50ml Edinburgh Gin Rhubarb & Ginger Liqueur
- Top with 75ml sparkling wine
- Stir gently to combine
- Garnish with a fresh twist of lemon peel
To be featured in the Morning Advertiser’s Drinks Masterclass series please contact rebecca.weller@wrbm.com. Check out the previous Drinks Masterclass with Schweppes here.
