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.

Ingredients:
(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

Method:
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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