Diamond Jubilee cocktail recipes

30th May, 2012 by Becky Paskin

Her Majesty's Cup by The Dorchester Diamond Jubilee cocktail

Her Majesty’s Cup punch – The Bar at The Dorchester

A lively, refreshing cocktail recipe from The Dorchester’s Giuliano Morandin that showcases the best of British produce with rhubarb, strawberries, sloe gin and the most English of all teas, Earl Grey.

(Serves 12)
100ml Hendricks (can use other types of gin brands if preferred)
100ml sloe gin
100ml rhubarb syrup
300 grams strawberries
1 stalk of rhubarb
1 grapefruit
1 Earl Grey teabag
1 bottle of Champagne
12 garnish sticks
Mixed berries for garnish
A teapot
12 teacups

Preparing the rhubarb base
– Place one cup of water and one cup of sugar into a pot and bring to boil
– Once boiling, chop the rhubarb into 1-inch pieces and place them into boiling water for 1 ½ minutes
– Then separate the liquid from the rhubarb and place the fruit into a clean, plastic container
– Then add Hendricks, sloe gin, chopped strawberries, the squeezed oil of a thick peel of grapefruit peel and the rhubarb syrup to the plastic container
– Place the Earl Grey teabag in the container for five minute, then remove and discard
– Cover the container and leave it in the fridge overnight
On the day
– The following day, add the rhubarb mixture into a teapot, filling it to 1/3, add ice and top up with champagne
– Put a bit more of the rhubarb mixture into each individual cup
– Pour the contents of the teapot into each cup, top up the teapot with Champagne/rhubarb mix, if required
– Pierce mixed berries through on to 12 garnish sticks and place them either in, or on top of, the cup to add the final, fruity touch

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