Styled for the autumn of 2019, this Pimm’s Cup is tricked out with plenty of cranberry and spice. The aged plum brandy is “super aromatic,” with a tinge of vanilla from barrel aging, says William Elliott, while sherry “gives it weight and mouthfeel.”
- 1 ounce Pimm’s No. 1
- 3/4 ounce plum brandy, preferably Louis Roque La Vielle Prune
- 3/4 ounce lemon juice
- 1/2 ounce amontillado sherry, preferably Lustau
- 1/2 ounce cinnamon syrup (see Editor’s Note)
- 1/4 ounce lemon cordial (see Editor’s Note)
- 1/4 ounce blueberry-black cardamom cordial (see Editor’s Note)
- 1 teaspoon pimento dram
- 1 teaspoon Bittermens New England Cranberry bitters
- Soda water, to top
Garnish: mint bouquet, 3 blueberries, 3 cardamom pods, micro-planed cinnamon
- Combine all ingredients, except the soda water, in a mixing tin and shake with ice.
- Strain into a Collins glass over ice.
- Top with soda water.
- Garnish with mint bouquet, blueberries, cardamom pods and cinnamon. Serve with a straw.
To make cinnamon syrup, combine 1 quart simple syrup (1:1 sugar to hot water) with 6 cinnamon sticks. Bring to a light simmer, stirring constantly. Remove from heat and let mixture steep overnight. Strain.
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.
Blueberry-Black Cardamom Cordial:
To make blueberry-black cardamom cordial, combine 1 quart simple syrup (1:1 sugar) with 24 ounces (3 cups) blueberries. Blend, then pour into a saucepan. Crush 6 cardamom pods with mortar and pestle (pods should be open and seeds exposed). Simmer for 20 minutes, then strain.