Images and text from The Madrusan Cocktail Companion by Michael and Zara Madrusan, photography by Mark Roper. Murdoch Books RRP $69.99.
Our interpretation of the classic Pimm’s Cup calls for a house-made blend of gin, sweet vermouth, Grand Marnier and Heering Cherry Liqueur. The combination of Heering and sweet vermouth gives it a cola-like quality, and the slightly higher alcohol content than Pimm’s No. 1 makes for a punchier yet equally fruity and refreshing cocktail. Muddled fruits play a big role in this drink, so sourcing the ripest and freshest is key. True to its design, the Fruit Cup cocktail encapsulates afternoon picnics in the park under the English sun, although it’s worth noting the drink also has a strong following in New Orleans, where it is enjoyed during the sweltering summers, especially at Napoleon House, supposedly the first bar in the United States to serve it. Of course, the drink’s strongest affiliation is with Wimbledon, the iconic Grand Slam tennis tournament, where a Pimm’s bar has been stationed since 1971 and reportedly serves upwards of 280,000 drinks each year. Add ginger syrup and swap lemonade for soda and you get the Fruit Cup Rangoon, the most ordered variation during Michael’s time in New York City. For a glitzier riff, you can lengthen it with Champagne, and you’ll wind up with a Fruit Cup Spritz.
Ingredients
2 oz Pimm’s No.1
2 cucumber wheels
1 lime wedge
1 lemon wedge
1 orange wedge
1 strawberry
6–8 mint leaves
Lemonade, to top
Method
Add all ingredients, except lemonade, to a shaker and press. Add ice then shake briefly and strain into a frozen Spritz glass with ice. Top with lemonade and stir briefly.
Garnish with mint, cucumber wheels and a strawberry half.
Images and text from The Madrusan Cocktail Companion by Michael and Zara Madrusan, photography by Mark Roper. Murdoch Books RRP $69.99.
Our interpretation of the classic Pimm’s Cup calls for a house-made blend of gin, sweet vermouth, Grand Marnier and Heering Cherry Liqueur. The combination of Heering and sweet vermouth gives it a cola-like quality, and the slightly higher alcohol content than Pimm’s No. 1 makes for a punchier yet equally fruity and refreshing cocktail. Muddled fruits play a big role in this drink, so sourcing the ripest and freshest is key. True to its design, the Fruit Cup cocktail encapsulates afternoon picnics in the park under the English sun, although it’s worth noting the drink also has a strong following in New Orleans, where it is enjoyed during the sweltering summers, especially at Napoleon House, supposedly the first bar in the United States to serve it. Of course, the drink’s strongest affiliation is with Wimbledon, the iconic Grand Slam tennis tournament, where a Pimm’s bar has been stationed since 1971 and reportedly serves upwards of 280,000 drinks each year. Add ginger syrup and swap lemonade for soda and you get the Fruit Cup Rangoon, the most ordered variation during Michael’s time in New York City. For a glitzier riff, you can lengthen it with Champagne, and you’ll wind up with a Fruit Cup Spritz.
Ingredients
2 oz Pimm’s No.1
2 cucumber wheels
1 lime wedge
1 lemon wedge
1 orange wedge
1 strawberry
6–8 mint leaves
Lemonade, to top
Method
Add all ingredients, except lemonade, to a shaker and press. Add ice then shake briefly and strain into a frozen Spritz glass with ice. Top with lemonade and stir briefly.
Garnish with mint, cucumber wheels and a strawberry half.
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