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Slanted Door’s Erik Adkins wantonly tosses all tradition to the wind in his Royal Pimm’s Cup, which is built upon a boozy Pimm’s Mix of his own making, and topped lavishly with sparkling wine.
Chantal Tseng’s mash-up of sophisticated Wimbledon cocktail and gap-year-friendly shandy blends high and low sensibilities into one summer-ready drink.
While layering gin on gin isn’t everyone’s definition of less, Schwenk’s heady variation of a Pimm’s Cup gets a modern flavor boost from lemongrass and raspberries, all topped with bitter lemon soda.
Summer 2015’s version of Maison Premiere’s Pimm’s Cup takes a tour through Rio, mellowing out a bitter-heavy recipe featuring grapefruit and Aperol with a base of unaged cachaça and, naturally, Pimm’s.
Damon Boelte of Grand Army Bar’s combination of aged cachaça, vermouth and banana liqueur all swizzled together into a perfect beach drink.
Grand Army Bar’s Damon Boelte likes to joke that the boozy American Royal Zephyr doesn’t have anything in it that isn’t alcohol: “What could be more American than that?”
Riffing on the familiar flavors of Sangria, the drink is made American by the addition of rye, but takes yet one more unexpected turn with a topper of Lambrusco, making a drink that falls somewhere in between a high-proof spritz and a Whiskey Smash.
Spyros Patsialos, former manager of Greece’s Faltso Bar, created this highly complex tiki drink using the native Greek spirit, mastiha, as the base.
This is the Chicago bar Barrelhouse Flat’s subtle riff on the “julep on a small plan.”
Fresh flavors of apricot and lemon mingle in harmony to take this sparkling cocktail from Jimmy Hibbard far and above its gin Martini roots.