Pimm’s No:8 Absinthe Cup
It’s been a bit of a fruit cup special this week, what with a vintage fruit cup on Monday and Sipsmith Summer Cup on Wednesday, so today we’ll continue that theme. A little while back, for our first birthday, we created a tribute to the old Pimm’s Cups No. 2 to 7 (Scotch, Brandy, Rum Rye and Tequila); details can be found “here”. I’ve had a variety of ideas afterwards, one of which is now today’s feature: No. 8 Absinthe-based Fruit Cup.
It’s a popular spirit at the moment and many of my friends and colleagues are enthusiastic about it; in addition, it fits in quite well with some of the vintage features of our site.
There’s a good amount of anis, rather like pastis, but more fruity and with a more complex spiciness underlying the initial flavour. Refreshing, unusual and very tasty. Mrs. B loved it.
Pimm’s No:7 Tequila Cup Recipe
I’ve had a few requests for the fruit cup recipes that use different base spirits. I’ve been happy to give some pointers but, as I’m sure many readers can understand, everyone has their trade secrets. In addition, none of the recipes are precise: experimentation is the key; each of my fruit cup batches are slightly different. Nonetheless, as something of a consolation, I thought I would provide the basic recipe for a home-made Tequila Cup.
150ml Tequila Blanco
50ml Red/Sweet Vermouth
Peel of One Lime
One Cinnamon Stick
Combine the ingredients into a glass jar and seal.
Leave for 24 hours (or to taste), strain and bottle.
Mix 1 part fruit cup to 3 parts lemonade or ginger ale.