Annie Williams Pierce’s take on a Pimm’s Cup pairs blanco tequila and amontillado sherry, with a stop in the kitchen pantry for raspberry preserves. The drink gets an extra bit of levity courtesy of sea salt and fresh mint; the requisite cucumber comes from Fever-Tree Refreshingly Light Cucumber Tonic Water.
- 1 ounce amontillado sherry, preferably Lustau
- 3/4 ounce blanco tequila, preferably Tequila Cabeza
- 1/4 ounce lemon juice
- Heaping spoonful raspberry jam or preserves
- Small pinch salt
- 1 1/2 ounces Fever-Tree Refreshingly Light Cucumber Tonic Water
Garnish: lemon twist, fresh mint (or other fresh herbs such as cilantro or basil)
- Combine all the ingredients except the Fever-Tree Refreshingly Light Cucumber Tonic Water in a mixing tin filled with ice, and shake until chilled.
- Double-strain into a chilled double Old-Fashioned glass over ice.
- Top with chilled Fever-Tree Refreshingly Light Cucumber Tonic Water.
- Garnish with a lemon twist and fresh mint (or a combination of fresh herbs like mint, cilantro and basil)