Virgin Pimm's Cup Recipe

• 2 tablespoons juniper berries
• 1 teaspoon allspice berries
• 1 teaspoon anise seeds
• 1 teaspoon coriander seeds
• 1 medium grapefruit
• 2 cups dealcoholized or nonalcoholic red wine
• 2 tablespoons juniper berries
• 1 teaspoon anise seeds
• 1 teaspoon coriander seeds
• 1 medium lemon
• 2 cups dealcoholized or nonalcoholic white wine
• 1 black tea bag
• 1/4 ounce freshly squeezed lemon juice
• 1/2 teaspoon peeled, grated fresh ginger
• 1/2 teaspoon packed dark brown sugar
• Ice
• English cucumber, sliced lengthwise into strips with a vegetable peeler
• 2 ounces ginger beer

1. Place the juniper, allspice, anise, and coriander in a small frying pan over medium heat and toast, shaking the pan occasionally, until fragrant, about 3 minutes.
2. Remove to a medium bowl.
3. Using a vegetable peeler, remove the zest from the grapefruit and add it to the bowl.
4. Add the wine and stir to combine.
5. Cover the bowl with plastic wrap and let it sit at room temperature for 3 hours or refrigerate for up to 1 day.
6. Meanwhile, make the nonalcoholic white wine infusion.
7. When the red-wine mixtures done infusing, set a fine-mesh strainer over a pint jar and strain the infused wine into the jar; discard the contents of the strainer.
8. Use the infusion immediately or seal the jar and refrigerate it for up to 1 month.
9. Place the juniper, anise, and coriander in a small frying pan over medium heat and toast, shaking the pan occasionally, until fragrant, about 3 minutes.
10. Remove to a medium bowl.
11. Using a vegetable peeler, remove the zest from the lemon and add it to the bowl.
12. Add the wine and stir to combine.
13. Cover with plastic wrap and let sit at room temperature for 3 hours or refrigerate for up to 1 day.
14. When the mixtures done infusing, set a fine-mesh strainer over a pint jar and strain the infused white wine into the jar; discard the contents of the strainer.
15. Use the infusion immediately or seal the jar and refrigerate it for up to 1 month.
16. Place 2 1/2 ounces of the red wine infusion, 1 1/2 ounces of the white wine infusion, the tea bag, lemon juice, ginger, and brown sugar in a cocktail shaker and muddle gently.
17. Set aside to infuse for 5 minutes.
18. Fill an 8-ounce glass halfway with ice.
19. Coil 1 to 2 strips of cucumber around the inside top half of the glass, then add more ice to fill the glass.
20. Place a small, fine-mesh strainer over the glass, fit a standard cocktail strainer over the shaker, and pour the mocktail through both strainers into the glass; discard the contents of the fine-mesh strainer.
21. Top with the ginger beer, stir gently, and serve immediately.
22. Refrigerate the remaining wine infusions for up to 1 month.

juniper berries, berries, anise seeds, coriander seeds, nonalcoholic, juniper berries, anise seeds, coriander seeds, lemon, nonalcoholic, black tea, freshly squeezed lemon juice, ginger, brown sugar, cucumber, ginger beer

Taken from www.chowhound.com/recipes/virgin-pimms-cup-30601 (may not work)