Boy Named Sue

Kaitlyn Stewart, Royal Dinette | Vancouver, Canada

This story is published in partnership with Diageo Reserve World Class, which, since launch in 2009, has supported hundreds of thousands of bartenders through its training and advocacy program.  For this World Cocktail Day, on May 13th, World Class surveyed top bartenders around the globe—including World Class Bartender of the Year, Kaitlyn Stewart—on the most popular cocktails being ordered in their bars today; to see the results, click here.

In this play on a Pimm’s Cup, Kaitlyn Stewart was inspired by culinary flavors and techniques. “Instead of using traditional Pimm’s, I was able to do a rapid infusion, using an iSi canister, to mimic the flavors that Pimm’s highlights. I caramelized lemons to make a charred lemonade and torched some rosemary for depth and aroma.” The drink is named in honor of the iconic song by her grandmother’s favorite artist.


Serving: 1

  • 1 1/2 ounces whiskey, preferably Johnnie Walker Black Label
  • 1/2 ounce Campari
  • 1 ounce rapid infusion Pimm's (see Editor's Note)
  • soda water, to top

Garnish: flamed rosemary, charred lemon wheel, pineapple fronds

  1. Combine all ingredients, except the soda water, in a mixing tin and shake.
  2. Strain into a Collins glass over ice.
  3. Top with soda water.
  4. Garnish with flamed rosemary, charred lemon wheel and pineapple fronds.
Editor's Note

Stewart doesn't have an exact recipe for her rapid infusion Pimm's, which she made for a cocktail competition using ingredients available in the kitchen. You can approximate her version at home by experimenting with your favorite vermouths and bitter liqueurs, plus cinnamon sticks, chopped pineapple and rosemary, combining them all into a bottle of Pimm's and letting it infuse for 24 hours.

Tagged: Pimm's