Organic Fruit/Summer Cup Recipe

I recently had a request from a gentleman on Twitter asking me about the availability of organic fruit cup.

I knew that no commercial product currently existed, but I thought that it wouldn’t be too much trouble to mix one up myself, using organic gin and organic vermouth, but then I found out that no-one currently makes organic vermouth!*

Intrigued by this gap in the market, I set about making my own, using my previous experience from making red vermouth. Starting from scratch, I made a fruit cup mix** (organic flavour-infused aromatized wine) that I could then mix with organic Gin/Vodka/Whisky to make a fruit cup that could then be mixed with organic lemonade.


My Recipe:
One bottle of Organic Red Wine (Italian Terra Viva Merlot 2010 – £6.99 Waitrose)
Juice and peel of one organic lemon and organic orange
Peel of half an organic cucumber
One organic tea bag, infused in the wine for 15 mins (Organic Earl Grey – £1.29 Waitrose)
Four dessert spoonfuls of organic brown sugar (the darker the better)
One stick of organic cinnamon

Add everything to a Kilner Jar and leave to infuse for 24 hrs.
Give it a taste and, if you are happy with the flavour, strain and bottle the mix; if not, leave for a little longer.
Blend the mix in equal parts with your spirit, for example Juniper Green Organic Gin, and then sit down to enjoy a glass of your very own organic fruit cup.

Organic Fruit Cup as enjoyed at The Feathers Gin Bar, Woodstock



Taste
I mixed the fruit cup 1 part Fruit Cup to 3 parts Belvoir Organic Lemonade.

The main point of a Fruit Cup is that it is refreshing and cooling; this version certainly ticks that box. There are sweet and tart elements in the drink and it is also quite citrusy. It is very refreshing and not too sweet, part of the freshness of the drink comes from the distinct taste from the cucumber peel. Easy to drink and rather moreish.

In Conclusion
My first batch was something of a cross between sangria and fruit cup, but if I could find some  organic bitter herb (wormwood, gentian, etc.) to use, I think it would have an additional depth of flavour. Using a darker sugar for the mix, or perhaps a little treacle, would also improve the drink.

* Speaking to Ian Hart of Sacred, who makes some fantastic vermouths, (and gin & vodka) organic vermouth is a bit tricky to come by, but not impossible.
** It doesn’t contain wormwood and so it isn’t vermouth.

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About DTS

partial to a martini? to a smoke-hazed gin joint & a perfect tipple poured with the style, swank & skill of a true aficionado? …then pull up your stool to the bar, prepare to stock up your cocktail cabinet & get ready to drink it all in as we introduce you to a stitch in times’ resident barman… David T. Smith is a drinks enthusiast currently residing in the U.K. a long-time fan of tasting & exploring various types of alcohol, he has a fascination for vintage spirits and cocktails, in particular their heritage & origins; this was strengthened last year when he presented a talk and accompanying monograph on the Martini. it was as a result of his research of this topic that he was introduced to drinks paraphernalia, & he is now the happy owner of a colourful collection of bottles, books, and gadgets from a wide range of eras… an avid believer in the validity and variety of personal opinion, particularly in the subjective area of tasting, he enjoys hosting tasting sessions for friends, constantly challenging them to find their own favourite tipple. in addition to all of this, he is also interested in economics, three-piece suits, board games & keeping alive the art of engaging in enjoyable conversation with a good glass of port whilst surrounded by pipe smoke… www.summerfruitcup.com Thanks to Analiebe for writing this rather flattering blurb for me.

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