The Arabica summer cup

Get out the deckchair and treat yourself to the Arabica summer cup. The sun’s out and it’s almost Pimm’s o’clock.

Ditch the shop-bought stuff and try making Arabica Bar & Kitchen’s refreshing, less sugary, Levantine mixer at home. It may seem like a bit of a faff, but it’s a game changer and the syrup keeps for five days in the fridge, so you’ll be ready to go again as soon as the suns pops its hat on!

Ingredients (makes enough for 12 drinks)

To make the summer cup syrup:

Zest and slice ½ lemon

Zest and slice ¼ orange

30g grated ginger

6 cardamom pods

130g sugar

35g grated ginger

165g water

1 litre mixer

To make the base (per drink):

1 batch summer cup syrup (see above)

90ml lemon juice

660ml soda

25ml gin

15ml red Arabica Vermouth

15ml Dolin Rouge

50ml Yarden 2T wine or any dry, fruity red.

1 dash Arabica Food & Spice rosewater

1 dash Arabica Food & Spice orange blossom water

For the garnish (per drink):

1 ribbon cucumber

1 strip lemon zest

1 slice of orange

1 pinch damask rose petal

Sprig of mint leaves

Method

For the syrup, massage the lemon and orange zest and slices with the sugar to extract all the essential oils. Add the rest of the ingredients. Bring to the boil, reduce the heat to a gentle simmer for five minutes. Take off the heat and leave to infuse and cool (which should take about an hour).

Strain and add the lemon juice and chill until ready to use.

For the base, mix together all the ingredients (multiplying as necessary to make however many drinks you need).

Quarter fill a tall glass with ice for each person and then add the orange, lemon zest and cucumber ribbon, followed by the alcohol. Infusing our homemade mixer, combine the syrup with the cold sparkling water, then add 85ml to each glass. Garnish with fresh mint sprigs and serve immediately. Repeat.

Recipe courtesy of Arabica