Cool Aunt Pimm

Annie Williams Pierce, Law Bird | Columbus, Ohio

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.

Ingredients

Serving: 1

  • 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)

Directions
  1. Combine all the ingredients except the Fever-Tree Refreshingly Light Cucumber Tonic Water in a mixing tin filled with ice, and shake until chilled.
  2. Double-strain into a chilled double Old-Fashioned glass over ice.
  3. Top with chilled Fever-Tree Refreshingly Light Cucumber Tonic Water.
  4. Garnish with a lemon twist and fresh mint (or a combination of fresh herbs like mint, cilantro and basil)

Tagged: cucumber, fever tree

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