2 hours ago
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This is our interpretation of the classic Pimm’s Cup which, instead of a pour of Pimm’s No. 1 (a tipple indelibly associated with Wimbledon and English summers), is made using a house-made blend of gin, sweet vermouth, Grand Marnier and Heering Cherry Liqueur. The combination of the Danish Heering and sweet vermouth gives this cocktail a cola-like quality, while the slightly higher alcohol content makes for a punchier, yet equally fruity and refreshing cocktail.
In a glitzy riff – in celebration of our own tennis tournament – we’re lengthening this cocktail with champagne instead of the traditional lemonade. (Another variation is to add ginger syrup and swap champagne for soda to make a Fruit Cup Rangoon.) Muddled fruits play a big role in this drink, so source the ripest and freshest you can find.
Ingredients
FOR THE FRUIT CUP
30ml gin
30ml sweet vermouth
15ml Grand Marnier
7ml Heering Cherry Liqueur
1 lime wedge
1 lemon wedge
1 orange wedge
champagne, to lengthen
TO GARNISH (per glass)
2 cucumber wheels, 6-8 mint leaves, 1 half-strawberry
Method
1. Combine the gin, vermouth and liqueurs in a shaker, then add lime, lemon and orange wedges and press (this is a gentler technique than muddling, involving gentle, twisting motions with the muddler; use it when you want to obtain nuanced character from an ingredient without pulverising it). Add ice, then shake briefly and strain into a frozen spritz glass containing more ice. Top with champagne and stir briefly. Garnish with cucumber, mint and strawberry.
* To make a bottle, combine 180ml gin, 180ml sweet vermouth, 90ml Grand Marnier and 60ml Heering Cherry Liqueur. Store in an airtight bottle and refrigerate for up to one month.
This is an edited extract from The Madrusan Cocktail Companion, by Michael and Zara Madrusan ($70; Murdoch Books), which is in shops now.
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