This and That ★ 4.8
Manchester's original rice-and-three canteen on Soap Street since 1984. The Northern Quarter late-night pre-bar fuel until 19:00 daily, under ten pounds.
Try: Rice and three curry
History
John Noel Nichols invented Vimto in Manchester in 1908 as a herbal tonic, marketed for medicinal properties. The mix of raspberries, grapes and blackcurrants with a blend of herbs and spices was rebranded as a cordial in 1913 and became a national soft drink through the twentieth century. A statue marks the inventor's site near the University of Manchester; the cordial still ships from Manchester to the Middle East where Ramadan iftars use it.
Make it at home
Ingredients
- 500g fresh raspberries
- 500g black grapes
- 300g blackcurrants
- 800g caster sugar
- 500ml water
- Zest of 1 lemon
- 1 cinnamon stick
- 4 whole cloves
- 1 star anise
- 5 cardamom pods, crushed
- 1 thumb fresh ginger, sliced
- 1 tablespoon citric acid (food grade)
- Carbonated water to serve
Method
- Place the raspberries, grapes and blackcurrants in a heavy pot and crush coarsely with a potato masher.
- Add 500ml water and bring to a gentle simmer. Cook 20 minutes until the fruit is completely broken down.
- Strain through a muslin-lined sieve, pressing firmly to extract all juice. Discard the pulp.
- Return the juice to the pot. Add the sugar, lemon zest, cinnamon, cloves, star anise, cardamom and ginger.
- Heat slowly, stirring until the sugar dissolves. Simmer 10 minutes.
- Take off the heat, stir in the citric acid, cover, and leave to infuse at room temperature for 24 hours.
- Strain again through fine muslin into sterilised bottles.
- To serve: pour 30ml of cordial into a tall glass with ice, top with carbonated water and stir.
Tip from the editors. Use citric acid not lemon juice for shelf life; cordial keeps three months refrigerated. For Ramadan-style, dilute with cold water instead of fizz.
Where to eat vimto
Vimto in Manchester
Mughli Charcoal Pit ★ 4.7
Manchester's Curry Mile classic since 1991, kitchen open until 00:30 on Friday and Saturday. Charcoal lamb chops, tandoori platters, mango lassi at all hours.
Try: Charcoal lamb chops
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