“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.
B*A*P*S
Devin Kennedy, Pouring Ribbons | New York
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
- Combine all ingredients in an iSi dispenser and charge the mixture to carbonate it.
- Serve in a Collins glass over ice.
- 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.