Recipe
- 1.5oz gin (Barr Hill)
- 1oz sweet vermouth (Cocchi)
- .5oz grapefruit liqueur (Giffard)
- .25oz passionfruit liqueur (Giffard)
- Few dashes of bitters of choice (cucumber, orange)
- Soda water
Add all ingredients into a glass filled with plenty of ice. Stir to combine and top with a bouquet of fresh fruit and herbs!
About
The English summer classic libation “fruit cup” was popularized by Pimm’s. Instead of using that specific liqueur, you can easily make your own with a combo of gin, vermouth, and citrus liqueur. Try starting around 1.5:1:1 and adjust to taste. Add some bitters and top off with your bubbly soda of choice and bam!
So I just got back from amaaazing trip to Hawaii! We stayed in the countryside, and I was floored by the abundance of exotic-to-me fruit trees all around, from avocado to guava to passionfruit, calamansi, and papaya! Honestly my main thought was that I so wished I had my bar with me!
So speaking of fresh fruits, SO MANY of the fruits we love and regularly use in cocktails would not exist were it not for the hard work of bees. Grapes that make wine and vermouths, fruits like berries, watermelon, and grapefruit, nuts like almond, cashew, and coconut…the list goes on. So today I’m raising a toast to our hardworking friends with this beautifully refreshing fruit cup! Every ingredient used and shown in this photo is dependent on bee pollination.
Outside of just this shortlist of ingredients, bees are responsible for the pollination of 1/3 of all the food we consume and are drastically declining. Raising awareness is the first step to positive action, and Barr Hill has made Bee’s Knees week a thing over the last couple years as a charity event and I am more than happy to support and champion their cause.