Toast The Queen’s Diamond Jubilee with this special recipe for ‘Her Majesty’s Cup’, a cocktail designed by expert alchemist Giuliano Morandin from The Bar at The Dorchester in honour of the Diamond Jubilee.
Her Majesty’s Cup at The Bar at The Dorchester
Serves 12
Ingredients
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 berried 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
Or come to The Bar at The Dorchester to experience the original.
For more information or to make a reservation, please contact Restaurants at The Dorchester on 0207 629 8888 or email restaurants.TDL@dorchestercollection.com