Plymouth Fruit Cup Gin, 70 cl

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Fruit cups are most popular in the UK, followed by Australia and New Zealand, although it’s worth noting that the drink also has an unexpected foothold in the city of New Orleans, where it has been a signature drink at the Napoleon House since the 1940s.

Austin’s Summer Punch Aldi — Spirits — The Three Drinkers

Stone’s Summer Cup was launched in 2006 by the makers of Stone’s Ginger Wine based on a traditional recipe with a ginger note. Since alcohol was considered 19th-century medicine, Pimm’s marketed his drink as a health tonic – much like how Dr Pemberton took a concoction from Jacob’s Pharmacy and mixed it with carbonated water and sold Coca-Cola as a “brain tonic.” Pimm’s health tonic was a hit and he started bottling and selling it. It spread all over the British empire to India, Canada, Australia, and the Caribbean. This cup starts out as a botanical distillate of Taylor’s of Harrogate’s Yorkshire Gold Tea, which is then blended with freshly-brewed Yorkshire Gold Tea and sugar. With the lowest ABV (alcohol by volume, or alcoholic strength) of the fruit cups tried here, this is a first-rate choice for afternoon tea, perhaps served alongside finger sandwiches and a slice of Battenburg. Having a secret recipe has not stopped others from having a go at making their own versions, however. Sometimes, they nail it. Sometimes, it’s a mess and in some cases, it’s even better than the original. Here’s my verdict on the latest Pimm’s-like plonk for all budgets because you know, someone has to do it! The Pimm’s fruit cup, known as Pimm’s No. 1, is a gin-based drink invented by James Pimm. Even though the recipe is top secret, the drink is typically a concoction of mint, chipped fruit, lemonade, and Pimm’s, which is a gin-based liqueur. The colour is deep red and just sings summer! It’s flavoured with unspecified botanicals, spices, and caramelised oranges (yum!).

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Never Never Fancy Fruit Cup is from South Australia, made in a collaboration between Never Never Distilling Co. and Marionette Liqueurs. It uses gin as a base, to which is added Marionette’s aged orange Curacao; Earl Grey tea completes the recipe. Introduced in 2006, produced by the same makers of Stone's Ginger wine it is based on a traditional recipe and retains a traditional ginger note. It is available in 70cL bottles with a strength of 13.5% ABV. This fruit cup is made by Curio Spirits in Mullion, Cornwall. It is made using Curio Dry Gin as a base, along with homegrown lemon verbena and Cornish honey, as well as chai spices and tea from Assam. Those who prefer still drinks might try lengthening this cup with freshly-made ice tea. Opened in 1865 as Europe’s first ‘Grand Hotel’, The Langham, London has an unrivalled location at the top of Regent Street. After an extensive transformation, the hotel offers the most luxurious guestrooms and suites, classically styled and evoking a warm residential feel with flawless service. No one can quite trace how it came to New Orleans and Napoleon House but it has been so popular there that they’ve claimed the drink as their own! New Orleans, surprisingly, has claimed another famous tradition: Mardis Gras. That tradition originated in 1711 in Mobile, Alabama, an even older city three hours east of N’awlins (as the locals call it) and they didn’t have their first parade until fifteen years later!

LAUNCH OF THE PLYMOUTH GIN GARDEN AT THE WIGMORE THE LAUNCH OF THE PLYMOUTH GIN GARDEN AT THE WIGMORE

Plymouth Fruit Cup & Ginger Ale is a quintessentially summery drink. (Image: Plymouth Gin Distillery)The Plymouth Gin Garden at The Wigmore will also be hosting Botanical Lab masterclasses throughout the summer. Taking place on the first Wednesdayof each month, the classes will take guests on an interactive journey where they will learn about the history and botanicals of Plymouth Gin and be able to blend their very own gin using the seven botanicals that Plymouth Gin has been known for since 1793 – Launched in 2003 and produced by the makers of Plymouth Gin, it is one of the strongest fruit cups at 30% ABV, which Plymouth says gives it a fuller flavour. [ citation needed] It is the result of the base of Plymouth Gin being mixed with fruit liqueurs, vermouths, aromatic bitters and citrus extracts. Today, there is a wide range of products beyond Pimm’s on the market, many of which are coming from the newer, smaller distilleries. They include those based in the UK, Ireland, USA, and Australia; here, we take a closer look at some choice examples. Pimm's No. 1 is a gin-based drink invented by James Pimm, at 25% ABV. Pimm's numbers 2–6 were based on Scotch whisky, brandy, rum, rye whiskey, and vodka, respectively. As of 2012, only Pimm's No. 1, Pimm's Winter Cup (a variant of No. 3), and Pimm's No. 6 (renamed simply Pimm's 'Vodka Cup') still survive. [1] Plymouth fruit cup [ edit ]

Plymouth Fruit Cup — Spirits — The Three Drinkers Plymouth Fruit Cup — Spirits — The Three Drinkers

Fill a tall glass with ice, pour in a measure of Plymouth Navy gin and top with Aromatic Tonic, give a gentle stir and garnish with a slice of lemon or orange (or both).Originally released over a decade ago, for a long time this much sought-after fruit cup was only available at the Plymouth Gin Distillery. Made with a mix of spirits, vermouth and liqueurs, the result is an intense and complex fruit cup that is full of rich fruity notes, dry herbaceousness, and a gentle hint of sweet spice. Deliciously moreish, it has the sheer power of flavour required to make it perfect for producing pitchers of fruit cup and lemonade or ginger ale; a convenient, but flavourful serve on warm, sunny evenings with friends. Plymouth Gin Distillery is best known for producing Plymouth gin - not just a singular bottling, but an actual style of gin. It was the only gin in the UK to have a Protected Geographical Indication within the European Union as, by law, it can only be produced in the town of Plymouth. A fruit or summer cup is essentially a bottled punch that is served by lengthening it with a mixer – typically sparkling lemonade or ginger ale – and garnishing it with various fruits, peels, and leaves. A fruit cup can be made using any alcohol as its base, but the most commonly used spirit is gin. This is often mixed with vermouth or other fortified wines and liqueurs such as ginger wine or orange curacao to add sweetness. Producers may also undertake additional distillations or macerations of botanicals to increase the complexity of the cup’s flavour profile. Pour all the ingredients, except the soda water, into a shaker, shake well before fine straining (through a sieve to remove lumps of ice) into a tall glass filled with ice. Top with soda and garnish with a slice of lemon. Plymouth Fruit Cup was launched in 2003 by Plymouth Gin and is the strongest of the fruit cups and is often mixed with fruit liqueurs, vermouths, aromatic bitters, and citrus extracts.