Between the three of us founders of Candra, we have lived and worked in many different parts of the world. While cocktail culture has become truly global, there are still certain drinks that have strong associations with particular countries or regions around the globe.
For example, the Rebujito and Tinto de Verano from Spain are truly delicious, but rarely seen outside of Southern Spain, while Sangria has broken through and become an international classic. It’s the same for the very British drink of Fruit Cup. It’s still a predominantly British custom, although, wherever you live, you might have come across the most popular brand of commercially produced Fruit Cup; Pimm’s.
Pimm’s always seems to be threatening to become a bigger thing in the US, but sadly somehow manages to be forever restricted to cocktail bars with a more eclectic eye for produce. Of course, if you find yourself in the historic city of New Orleans there is the famous Napoleon House, where especially in the heat of the summer, the Pimm’s Cup is ubiquitous, along with a delicious Mufalata sandwich of course.
In the UK, not only can you get your hands on Pimm’s, but also numerous other brands of Fruit Cup trying to knock Pimm’s off its perch as top dog. Fruit Cup season peaks in the height of summer, and it’s as quintessential to the English Summer as Wimbledon, Cricket or Strawberries and Cream. Every summer the supermarkets and liquor stores will be full of various different varieties of Fruit Cup, from the classics, to that year’s new special releases.
Fruit Cup is deliciously flavoursome. Typically served long over ice with a sparkling mixer, fruit, herbs and cucumber. Often the mix will be made up in large pitchers, perfect for group service at garden parties, weddings and the like. It’s low ABV (for a cocktail) and highly refreshing, making it perfect for sipping during the hot days of summer.
We think Fruit Cups are delicious, and we want you, wherever you are, to enjoy its delights too. So we thought the best thing we could do was to write a few different versions of Fruit Cup for you to make yourselves, so you and your friends can enjoy a glass of it, wherever you are in the world.
Fruit Cup’s Building Blocks
Fruit Cup itself is a bottled cocktail. Ingredients include; spirit, vermouth and liqueurs. These ingredients are combined together then bottled as a Fruit Cup. Like slow cooking, it’s ideal to leave the bottle for a day or two before using, to let the flavours of the different ingredients to properly integrate. The classic service calls for a large measure of Fruit Cup to be combined with fresh seasonal fruits like berries and citrus, a sparkling mixer, fresh mint and slices of cucumber. All served long over ice.
This makes for a delightfully refreshing service, and is by far the most common. However, your bottle of Fruit Cup does not have to be solely restricted to this long service. It can also be used as a cocktail ingredient in twists on the Negroni, Mojito and even a dash or two used in stirred cocktails like the Manhattan or even a Martini. Once you’ve made a bottle, you’ll realise just how delicious and versatile it is and how it can be incorporated into so many of your favourite cocktails.
Building Your Bottle of Fruit Cup
The general rule of thumb for a Fruit Cup is to bottle together four quite simple ingredients at a ratio of 2 / 2 / 1 / 1.
Although this is a great guide, if you’re developing your own Fruit Cup recipe, you might find that you have to tweak your ratios to get the perfect flavour profile you’re looking for. You don’t have to die on the hill of this ratio, but it’s a great place to start.
2 parts Base spirit
Pimm’s No.1, the most famous of all the Fruit Cups, is based with gin. There were originally numerous versions of Pimm’s, each different number being based with a different spirit.
2 parts Sweet Vermouth
If the spirit is the backbone of the drink, then the vermouth is the body. What vermouth you use will really set the tone for the style of Fruit Cup you’re creating.
1 part Liqueur
Liqueur number one wants to complement the vermouth and base spirit, and bind the flavour profile together. Classic liqueurs used would be the dark fruit liqueurs like cherry or cassis, that work well to deepen the character of the sweet vermouth and complement the base spirit.
1 part Liqueur / Bitter
Liqueur number two can act as an additional accent to the flavour profile. Dry orange liqueur would be classic here, but it could be that you’re adding a floral accent or a bright fruit note. Something that can lift the final flavour profile.
Alternatively, you could also use a bittersweet ingredient, to add a bitter profile to the mix. This will pull the flavour profile of the recipe from the front to the back of the palate, giving it a longer finish. So it’s definitely worth considering.
Sodas for Classic Service
Sparkling lemonade (Sprite / 7up), ginger ale, ginger beer, soda water.
The most popular mixer for Fruit Cup would be sparkling lemonade, which has been around in the UK for a very long time. In some parts of the world, like the US, lemonade is a still, uncarbonated drink. However, to anyone from the UK you’re expecting bubbles as standard, and carbonation does help to lift the drink. So, if you’re outside the UK, you’ll want to use a Sprite, Fanta Limon, 7up or something similar.
The alternative classic mixer would be to use ginger ale or ginger beer. This adds another dimension to the Fruit Cup and is well worth trying. You can also simply use soda water, but if you do, add a squeeze of fresh citrus along with it, you don’t want to be washing out flavours from your final drink.
These are all great and quick options. However, if you want the best option then we’d recommend making your own lemonade with fresh lemon juice and sugar. We have a really simple recipe for you to follow here; Candra Lemonade. It uses just three simple ingredients:
2 parts Fresh Lemon Juice
1 parts Rich Simple Syrup
6 parts Sparkling Water
More Than a Garnish
When it comes to classic Fruit Cup service, the garnish is a truly integral part of the drink. Not only does it look great, adding bright and fresh summer colours to the drink. It also adds a depth of flavour and aroma that would be sorely missed without it.
Using fresh citrus and seasonal berries are a must. Then additions like fresh apple or pear can add another additional profile. Your exact fruit selection should also take into consideration the liqueurs you are using in your Fruit Cup recipe to compliment or enhance them.
It’s hard to imagine a classic Fruit Cup served without cucumber, but melon is also of the same family, so it could be an option. However, prepare yourself for some raised eyebrows!
Fresh mint is another ingredient that’s an essential part of the classic Fruit Cup service. That is unless you want to get really nerdy and stick to the truly original service, by using a herb called borage. However, unless you’re growing your own, you’re probably not picking any borage up from your local produce store.
Make sure to get the garnish through the drink, not just on top. You want the fresh flavours to be soaking into the drink itself. Keep back a slice of citrus, a slice of cucumber, a berry or two and a sprig of mint for the top of the drink. The rest of the garnish goes into the glass first, along with the liquid ingredients, and before you add ice. This way you can have part of your garnish throughout the whole drink for flavour, and some on top for presentation and aroma. The best of both worlds!
Fruit Cup Recipes
Here we are then, five unique takes on the Fruit Cup for you to try, or for you to be inspired by to create your own.
All you need now is some sunshine!
1. Candra Fruit Cup
Based on the OG Pimm’s Cup No. 1. Classic flavours that never grow old, with the classic service of fruit mint and cucumber. Tastes like a summer wedding.
2. Apricot Fruit Cup
Stone fruits go so well with gin, so we’re doubling down with this recipe. Juicy apricot flavours are combined with the delicious jammy notes of the Sloe Gin to create a bright and fruit forward Fruit Cup recipe.
Classic Gin
Sweet Vermouth
Sloe Gin
Crème d’Abricot (apricot liqueur)
3. Mezcal Fruit Cup
Every recipe needs an agave version, and Fruit Cup is no different. This one gives you a little smoke to pair with the rich dark fruits and citrus. It’s a delicious and surprising modern take on the classic Fruit Cup
Bacanora / Mezcal
Antica Formula Sweet Vermouth
Cassis (blackcurrant liqueur)
Orange Liqueur (triple sec / Cointreau)
4. French Fruit Cup
French ingredients for a British classic. Cognac delivers dry fruit and vanilla, combined with the floral notes of elderflower and soft fruity flavors of blackberry. It’s all tied together with the lighter, off-dry fortified wine Lillet Blanc. Delivering honeyed and citrus notes, instead of heavier bodied sweet vermouth used in other Fruit Cup recipes.
Cognac
Lillet Blanc
St. Germain (elderflower liqueur)
Creme de Mure (blackberry liqueur)
5. Italian Fruit Cup
A pretty pink Italian inspired Fruit Cup. If you wanted to be truly Italian you could use Grappa as a base, but we’ve picked Vodka to keep the overall feel light and delicate. Did I just hear someone say this was better than an Aperol Spritz? I think they could be right!
Vodka
Antica Formula Sweet Vermouth
Limoncello
Aperol
As always, don’t forget to show us what you made by tagging us!
@Candra_Drinks #MakeBetterDrinks #CandraDrinks
