“I’m a big less-is-more guy,” says Freddy Schwenk. “So naturally, this drink is right in my wheelhouse.” While layering gin on gin isn’t everyone’s definition of less, Schwenk’s heady variation of a Pimm’s Cup gets a modern flavor boost from lemongrass and raspberries, all topped with bitter lemon soda. The name is inspired by Nirvana’s song of the same name, but the flavor is, decidedly, 21st-century.
- 1 1/2 ounces Pimm's No. 1
- 1/2 ounce gin (preferably Ransom Old Tom)
- 1/4 ounce lime juice
- 1/4 ounce lemongrass syrup
- handful raspberries
- 2 cucumber slices
- splash bitter lemon soda (preferably Fever Tree)
Garnish: fresh raspberries
- Muddle raspberries and cucumber slices.
- Mix with Pimm's, gin, lime and lemongrass syrup.
- Shake, then double strain into tall Collins glass.
- Top with lemon soda.
- Garnish with raspberries on bamboo skewer.
To make lemongrass syrup: Combine 1 part water, 1 part granulated sugar, and 4 lemongrass stalks in a saucepan on medium heat. Bring water to a boil and remove from heat. Let cool for 2 hours, then strain lemongrass out.