As magical as the holiday season is, full of sparkling lights and child-like wonder, it brings with it a fair share of last-minute stress and plenty of unplanned family time. However, Ira from Bittercube has the perfect winter remedy for making it through these next few celebratory, but maddening days.
The Winter Cup is a riff on a Pimm’s Cup, a traditional English cocktail enjoyed in the summer at Wimbledon and a darling of craft cocktails bar everywhere. Turning the summer classic into a Winterized cocktail was not difficult, the cranberries are a traditional Winter flavor that replace strawberries and the rosemary sprig takes the place of mint. Pisco is a type of grape brandy from Peru and is somewhat funkier than most brandies as the stems are used in the process. Pisco’s are bold, aromatic (usually) and flavorful, perfect for a Winter libation.
The Winter Cup is on the recently updated Winter Cocktail Menu at Eat Street Social. Nick & Ira curate the seasonally rotating menu and helped design the bar, hire the staff and oversee the program. The cocktail program is exhaustive, with a seasonal menu, a brunch menu, a soda fountain menu, and a cocktail canon with a list of classics, captain’s cocktails, libations from the bartenders amongst other things. Eat Street Social is located at 26th and Nicollet in Minneapolis, and beyond cocktails, serves rustic American cuisine.
- 1.5 oz. Pisco Quebranta
- .5 oz. Pimm’s
- .5 oz. Fresh Lime
- .75 oz. Wintergreen-Cranberry Syrup (recipe below)
- 1 dropper Bittercube Jamaican #1 Bitters
Shake ingredients with ice, strain.
Glass: Highball with ice
Garnish: Rosemary Sprig
Cranberry – Wintergreen Syrup
- 1/2 lb. Frozen Cranberries
- 1 L Hot Water
- 1 L Granulated Sugar
- 20g Dried Wintergreen
Boil water and steep Wintergreen for 10 minutes.
Strain and use the Wintergreen tea to buzz cranberries in food processor.
Combine the tea and buzzed cranberries.
Strain through a fine mesh strainer and then cheese cloth.
Whisk in sugar.
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