Melbourne Fruit Cup MAKES 1
“What is spring without a fruit cup?” says Byrne.
“Classically made with Pimm’s – a gin-based apéritif
sweetened and flavoured with herbs – fruit cups, also
known as summer cups, can be made simply with
vermouth and gin, like this version. You can use whatever
brands you like, but I’ve opted for products produced in
Melbourne to make this a truly Melburnian fruit cup.”132 GOURMET TRAVELLER
1 Combine vermouth and
gin in a chilled Collins glass,
then gently pour in ginger
ale and lemonade.
2 Carefully top with ice to
retain the fizz, then garnish
with strawberries and basil.30 ml Maidenii classic
vermouth
30 ml Melbourne Gin
Company gin
45 ml Capi dry ginger ale
45 ml Capi lemonade
Ice cubes, to serve
Sliced strawberries and
basil leaves, to garnish1 Combine vermouth and black
tea syrup in a chilled Collins
glass. Gently pour in cider
and carefully top with ice to
retain the fizz. To serve, float
strawberry purée on top, then
garnish with mint.
Note For strawberry purée,
blend fresh or frozen berries
with a hand-held blender until
smooth, then pass through a
fine sieve.Melbourne
Fruit CupSweet Tea Soda MAKES 1
“This cocktail was developed for a friend of mine,
John Parker, when he opened his bar, Halford, in
Perth,” says Byrne. “It’s made with tea and vermouth
and freshened with cider and a strawberry purée float
that gives the drink a lovely nose.” Pictured p128.45 ml Maidenii sweet
vermouth
60 ml ( ⁄ cup) black tea syrup
(see recipe p131)
90 ml dry apple cider
Ice cubes, to serve
50 ml strawberry purée
(see note), to serve
Mint leaves, to garnish