Summer, meet Sipsmith London Cup. Actually, we imagine you’re already acquainted – you do make quite the match. Read on for our favourite ways to enjoy London Cup during the season…including some inspiring summery recipes.
Here in London, the British summer isn’t over yet – and when a hot and sunny day materialises, there’s nothing we’d rather do than make a fitting toast. With its Sipsmith London Dry Gin base, its complex notes of Earl Grey and lemon verbena, its crisp, dry finish and its wonderfully refreshing character, our London Cup pairs perfectly with scorching days.
If you’re as eager to toast the season as we are, there are a few other creative ways to enjoy London Cup. We spoke with a number of our favourite restaurants, bars, and cafes in London and beyond to see how they’re serving their London Cup. Read on for some rather delicious inspiration – plus a few summery recipes to try out at home.
South Place Hotel’s London Cup Spritz
There are few things we love more at this time of year than a spritz – and when London Cup gets involved (as it does in the South Place Hotel’s tipple), all the better.
50ml Sipsmith London Cup
Prosecco
Lemon wheel to garnish
In a copa or Champagne flute, simply add 50ml of Sipsmith Summer Cup before topping with a good glug of Prosecco. Garnish with a lemon wheel.
Gelato Henley’s London Cup Sorbet
When it comes to summery recipes, Gelato Henley‘s London Cup Sorbet is a perfect encapsulation of the sunny season. The recipe was co-created by Ryan Barlow and Katrina Minoletti of Gelato Henley, and Christian Evans, owner of the Station House Pub in Helney-on-Thames. Their recipe is a closely guarded secret, but in case you can’t make it down to Henley this summer they’ve given us their tips to make this try-at-home version, perfect to serve at a garden party or simply as a special treat.
400ml water
300g caster sugar
400ml fresh raspberry lemonade
50ml Sipsmith London Cup
Mix all ingredients and chill until very cold, roughly six hours (or overnight). Transfer to an ice cream maker and process according to manufacturer’s instructions. Mix all ingredients and chill until very cold, roughly six hours (or overnight). Transfer to an ice cream maker and process according to manufacturer’s instructions. Mix all ingredients and chill until very cold, roughly six hours (or overnight). Transfer to an ice cream maker and process according to manufacturer’s instructions.
Salumeria’s Britalian Tiramisu with Sipsmith London Cup
When wandering the shops and stalls of Portobello Road, we love to duck into Salumeria for an Italian treat: newly opened this year, the deli and café serves simple and wonderfully fresh fare. We spoke to chef Carmine De Benedictis and partner Emily Drinkwater to learn more about their London Cup inspiration. This “Britalian” Tiramisu mixes the classic Italian dessert with a Brit twist, courtesy of London Cup.
500g mascarpone
500ml Italian espresso (Caffe Vergnano, if possible)
500ml double cream
155g caster sugar
4 Italian egg yolks
1 packet Savoiardi ladyfingers
1 shot Sipsmith London Cup
In a medium bowl, whisk together the egg yolks and sugar for several minutes until the sugar dissolves, and the mixture is thick and golden.
Add the mascarpone and whisk until combined; add the double cream and whisk until soft peaks form.
In a separate bowl, mix together the Sipsmith London Cup and the Italian espresso. Dip the ladyfingers into the espresso mix and begin to layer your Britalian Tiramisu in a glass bowl or tray: first the mascarpone mixture and then the ladyfingers, repeating each twice. Dust with cocoa powder to finish.
