Pimm’s Cup #18

William Elliott, Maison Premiere | Brooklyn, NY

Almost a cross between a Pimm’s Cup and a mint julep, this overproof bourbon and nutty PX sherry combo pairs with mint and peach flavors for the winter 2017 rendition. The end result: “the most quenchable, drinkable Pimm’s we’ve had,” says bar director William Elliott.


Serving: 1

  • 1 ounce Pimm’s No. 1
  • 1 ounce bourbon, preferably Old Granddad
  • 3/4 ounce lemon juice
  • 1/2 ounce crème de peche
  • 1/4 ounce Pedro Ximenez sherry
  • 1/4 ounuce lemon cordial (see Editor’s Note)
  • 1/4 ounce crème de menthe
  • 6 dashes Angostura bitters
  • Soda water, to top

Garnish: mint bouquet, shaved pecan, grated nutmeg, confectioner’s sugar

  1. Combine all ingredients, except the soda water, in a mixing tin and shake with ice.
  2. Strain into a Collins glass over ice.
  3. Top with soda water.
  4. Garnish with mint bouquet topped with pecan, nutmeg and confectioner’s sugar. Serve with a straw.
Editor's Note

To make lemon cordial, combine the peels of 10 lemons, 32 ounces (4 ½ cups) white sugar and 1 ounce vodka in a Cambro or other large container. Leave overnight, or for 12 hours. Add 32 ounces (4 cups) lemon juice and whisk until sugar is combined. Fine-strain.