Ruby Voyage Recipe

Prepare glass

Chill a coupe or Nick & Nora glass by placing it in the freezer for a few minutes or filling it with ice water while you build the cocktail.

Combine ingredients

In a cocktail shaker, add 2 oz Mijenta Reposado tequila, 0.5 oz Faccia Brutto Centerbe, 0.5 oz Pierre Ferrand Ginger Yuzu Dry Curaçao, 1 oz pomegranate juice, 0.75 oz fresh lemon juice, and 0.25 oz simple syrup.

Add ice and shake

Add large ice cubes to the shaker (about 3–4 cubes). Secure the shaker and shake vigorously for 12–15 seconds until the shaker is well chilled and slightly frosted.

Prepare glass (finish)

If you chilled the glass with ice water, empty and dry it now.

Double-strain and serve

Using a Hawthorne strainer and a fine mesh (or a julep) strainer, double-strain the cocktail into the chilled coupe or Nick & Nora glass to remove ice shards and any pomegranate solids.

Garnish

Drop 1 teaspoon of pomegranate arils gently into the center of the drink. Express a lemon twist over the surface to release oils, rub the rim briefly with the twist if desired, then drop it into the glass or thread it on the rim.

Final notes

Serve immediately. The herbal bitterness of the Centerbe will echo the yuzu ginger notes from the curaçao while the pomegranate and lemon keep the cocktail bright and balanced. Adjust simple syrup by 0.25 oz increments to taste if you prefer it sweeter.