Fruit Cup

Adapted by StarChefs.com
February 2013

INGREDIENTS:

Ginger Syrup
(Yield: 1 liter)
500 grams ginger, coarsely chopped
500 grams organic sugar
500 milliters water
Fruit Cup
(Yield: 1 cocktail)
1½ ounces Broker’s London gin
¾ ounce lemon juice
¾ ounce Mauro Vergano Americano Rosso vermouth
2 dashes aromatic bitters
2 dashes orange bitters
Boylan's seltzer
grapefruit twist
mint sprig

METHOD:

For the Ginger Syrup:
In a blender, purée the ginger, sugar, and water together for 15 minutes on high speed. Steep 15 minutes and strain through cheesecloth.

For the Fruit Cup:
In a cocktail shaker with ice, combine the gin, lemon juice, Americano, ½ ounce Ginger Syrup, aromatic bitters, and orange bitters. Shake gently. Strain over fresh ice, top with seltzer, and garnish with grapefruit twist and mint.

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