Melbourne Fruit Cup

By Shaun Byrne & Gilles Lapalus

Melbourne Fruit Cup
Classically made with Pimms – a gin-based aperitif sweetened and flavoured with herbs – fruit cups, also known as summer cups, can be made simply with gin and vermouth, like this version.

30 ml (1 fl oz) Maidenii Classic vermouth

30 ml (1 fl oz) Melbourne Gin Company gin

45 ml (1½ fl oz) Capi dry ginger ale

45 ml (1½ fl oz) Capi lemonade

ice cubes

strawberry fan and a basil leaf, to garnish

 

Combine the vermouth and gin in a chilled Collins glass, then gently pour in the ginger ale and lemonade.

Carefully top with ice cubes to retain the fizz, then garnish with a strawberry fan and a basil leaf.

 

This is an edited extract from The Book Of Vermouth by Shaun Byrne & Gilles Lapalus published by Hardie Grant Books RRP $39.99 AU

  

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