Blackcurrant Cherryous

A new take on the Old Fashioned. Made by RUBY Bar. The blackcurrent paired with Danish Sour Cherries from our Spirit brings out deliciously deep and balanced flavours suitable for any occasion.  

6 cl.            EtOH Rye So Cherryous

1 cl.             Blackcurrant vinegar caramel (or other berry syrup)

3 dashes   (Your preferred bitter)


Add 3 dashes of bitters, 60 ml of Rye So Cherryous and fill the glass with a large ice cube. Gently stir to combine the ingredients and dissolve some of the ice.