The Washington Post

Black Cup

Black Cup 1.000

Deb Lindsey for The Washington Post

Spirits Jun 15, 2011

This Pimm's Cup variation uses port instead of Pimm's. Its name comes from Noval Black, the excellent young port that inspired bartender Jim Meehan to make this cocktail.

The drink works with any good ruby or younger, light tawny port; Spirits columnist Jason Wilson uses Warre's Ottima 10-year-old, for instance. Meehan calls for club soda or 7-Up, but Wilson prefers the latter.

Servings: 1
  • 1 ripe strawberry, hulled
  • 1/2 ounce simple syrup (see NOTE)
  • 2 ounces port (see headnote)
  • 1/2 ounce freshly squeezed lemon juice
  • Ice
  • 7-up
  • Cucumber slice, for garnish


Muddle the strawberry and the simple syrup in a cocktail shaker. Add the port and lemon juice, then fill with ice. Shake well; strain into an ice-filled highball or Collins glass. Top with about 2 ounces of 7-Up.

Garnish with the cucumber slice.

NOTE: To make simple syrup, combine 1/2 cup of sugar and 1/2 cup of water in a small saucepan over medium heat, stirring until the sugar dissolves. Bring to a slow rolling boil, then reduce the heat to medium-low and cook for 5 minutes. Transfer to a heatproof container and let cool to room temperature.

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Recipe Source

Adapted from Meehan, bartender at PDT in New York.

Tested by Jason Wilson and Michael Taylor.

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Nutritional Facts

Calories per serving: 140

% Daily Values*

Total Fat: 0g 0%

Saturated Fat: 0g 0%

Cholesterol: 0mg 0%

Sodium: 5mg 0%

Total Carbohydrates: 14g 5%

Dietary Fiber: 0g 0%

Sugar: 12g

Protein: 0g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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