Virgin Pimm's Cup

Ingredients

• 1 teaspoon allspice 
• 1 teaspoon aniseed 
• 1  ginger tea bags black
• 1 teaspoon coriander seeds 
• 0.5 teaspoon t brown sugar dark packed
• 1 serving cucumber english with a vegetable peeler sliced lengthwise into strips
• 0.5 teaspoon ginger fresh grated peeled
• 2 ounces prepare as 
• 1 medium grapefruit 
• 1 serving ice cubes 
• 2 tablespoons juniper berries 
• 1 medium optional: lemon 
• 0.3 ounce juice of lemon freshly squeezed
• 2 cups red wine 
• 2 cups wine 

Equipment

• bowl
• frying pan
• sieve
• peeler

Directions

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.Using a vegetable peeler, remove the zest from the grapefruit and add it to the bowl.
3. 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.
4. Remove to a medium bowl.Using a vegetable peeler, remove the zest from the lemon and add it to the bowl.
5. 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. Set aside to infuse for 5 minutes.Fill an 8-ounce glass halfway with ice. Coil 1 to 2 strips of cucumber around the inside top half of the glass, then add more ice to fill the glass.
6. 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. Top with the ginger beer, stir gently, and serve immediately. Refrigerate the remaining wine infusions for up to 1 month.