Inspired by Liverpool’s Victorian past
Hydropathic Pudding is a fruit cup (English speciality drink) based on the dessert of the same name which was created at the Liverpool School of Cookery in 1902. Hydropathic Pudding is the predecessor to summer fruit pudding and was served at the turn of the 20th Century in spas or to those suffering from illness. At 32% ABV, Hydropathic Pudding is one of the strongest fruit cups you will find but this gives it a fuller flavour.
Hydropathic Pudding is independently produced in small batches entirely by hand from start to finish in the seaside town of West Kirby, Wirral. First, we create a gin base for Hydropathic Pudding by infusing juniper in a 100% wheat neutral spirit. Once we have our gin base we then infuse only use real fruit (around 7KG per batch – that’s a lot of fruit!) to impart a rich, boozy berry flavour. There are no artificial flavours, colours or added sugar. The resulting tipple has a delightful reddish hue, and each 50cl bottle is then individually filled, labelled and wax sealed by hand.
A fine fruit basket of redcurrants, blackcurrants, strawberries and raspberries is infused in our gin base to deliver a burst of juicy sweetness – perfect for restoring a weary constitution.
Strawberry Jive (Summer) – 60ml Hydropathic Pudding, 30ml freshly squeezed orange juice, 15ml freshly squeezed lemon juice, 7.5ml simple syrup, top with soda and garnish with a mint leaf and strawberry.
Hydropathic Hot Gin Punch (Winter) – 500ml Hydropathic Pudding, 500ml sweet Madeira wine, 1 tablespoon dark brown sugar, peel and juice of 1 lemon, peel and juice of 1 orange, (optionally, 1 pineapple – peeled, cored and sliced), 3 whole cloves, 3 cinnamon sticks, pinch of ground nutmeg. Heat (simmer) ingredients. Serves 4-6.
Hydropathic G&T perfect serve: Hydropathic Pudding fruit cup with Fever-Tree Premium Tonic or Sicilian Lemonade and strawberries to garnish.