Hydropathic Pudding is the Victorian name for the dessert better known today as summer fruit pudding. Historically, Hydropathic Pudding was served in hydro hotels and seaside spas to those wishing to restore their constitution.
We have used the original recipe from the Liverpool School of Cookery, dating back to 1902, to create a Hydropathic Pudding fruit cup.
We use our own gin as the base and infuse 7 kilograms of fresh fruit in every batch of 40 bottles. We use British-grown strawberries, raspberries, blackcurrants and redcurrants to create a summer fruit pudding flavour. There are no artificial flavours, colours or added sugar. The resulting spirit has a delightfully natural red hue. Hydropathic Pudding is one of the strongest fruit cups on the UK market, at 32% ABV, which gives it an intensely concentrated fruit flavour.
The sweetness of berries is balanced out by the tartness of currants, delivering a well-balanced fruit-flavoured spirit suitable either for summer months in a long serve with lemonade or during winter as a fruit punch.
Signature serve: Fever-Tree Sicilian Lemonade with sliced strawberries to garnish.
For the more adventurous: The Victorian Cosmpolitan (30ml Hydropathic Pudding, 30ml triple sec, 45ml cranberry juice, 15ml lime juice – shake all ingredients with ice and fine strain).