B*A*P*S

Devin Kennedy, Pouring Ribbons | New York

“I wanted a light, bright drink that I could imagine drinking in California,” says Devin Kennedy of the inspiration behind his B*A*P*S, named for the 1997 comedy starring Halle Berry, in which the protagonists move from Decatur, Georgia, to Beverley Hills to care for a millionaire, enjoying a lavish lifestyle by proximity. “This is something I would imagine them drinking,” says Kennedy. Naturally, the recipe calls on California brandy, used here as a modifier, keeping the drink at a lower proof for easy drinking. Pimm’s stands in as the base spirit, while a measure of lime stock—Pouring Ribbons keeps this eco-alternative to fresh lime juice on hand—and a dash of cucumber bitters nod to the classic Pimm’s Cup accompaniments. Rather than top the whole thing with sparkling lemonade as one might expect, Kennedy force-carbonates the cocktail to stretch out the final flavors.

Ingredients

Serving: 1

  • 1 1/2 ounces Pimm's Cup No. 1
  • 1/2 ounce Bertoux Brandy
  • 1/4 ounce Amaro Ciocaro
  • 3/4 ounce simple syrup
  • 1/2 ounce Lime Stock (see Editor's Note)
  • 1 dash cucumber bitters
  • 3/4 ounce water

Garnish: mint

Directions
  1. Combine all ingredients in an iSi dispenser and charge the mixture to carbonate it.
  2. Serve in a Collins glass over ice.
  3. Garnish with a bouquet of mint.
Editor's Note

Lime Stock:
1 1/2 liters boiling water
1 kilogram of citrus husks
sugar (see below)
citric acid powder (see below)
malic acid powder (see below)

In a large saucepan over medium high heat, add the boiling water, then add the lime husks. Let boil for five minutes, covered. Remove the pot from heat and strain. With a muddler, press on the husks to get the last of the liquid out and add this to the other liquid. Weight the liquid. Add 7 percent sugar, 2 percent citric acid powder and 1 percent malic acid powder, by weight. Filter the solution through a fine strainer then store in a bottle.

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