While it’s not completely classic, this gin-based Pimm’s Cup variation created for the summer 2021 menu, “is a fairly straightforward drink,” says Maison Premiere’s head bartender Steven Rhea. “Given that Pimm’s is such a neutral product, I choose to use products to accentuate its flavors: orange, lemon, bitters, ginger, juniper.”
- 1 ounce Pimm’s No. 1
- 1 ounce London Dry Gin
- 3/4 ounce lemon juice
- 1/2 ounce lemon cordial (see Editor’s Note)
- 1/4 ounce ginger syrup (see Editor’s Note)
- 1/2 teaspoon saline solution (1 part salt: 2 parts water)
- 3 drops orange flower water
- 2 dashes Angostura bitters
- 2 dashes Angostura orange bitters
- 2 slices cucumber
- Ginger ale, to top
Garnish: mint bouquet, cucumber wheel, orange flag with cherry
or borage flowers
- Slap mint bouquet against palm, then rub on inside of Collins glass to release aromatic oils. Set mint aside.
- Combine all ingredients, except ginger ale, in a mixing tin and shake with ice.
- Strain into prepared Collins glass over fresh ice.
- Top with ginger ale.
- Garnish with mint bouquet, cucumber wheel, orange flag with cherry. Serve with a straw.
To make lemon cordial, combine the peels of 10 lemons, 4 ½ cups white sugar and 1 ounce vodka in a Cambro or other large container. Leave overnight, or for 12 hours. Add 4 cups lemon juice and whisk until sugar is combined. Fine-strain.
To make ginger syrup, combine equal parts ginger juice and superfine sugar. Simmer and stir until sugar has dissolved, then add two sticks of cinnamon and let steep for 20 minutes. Strain.
To make ginger juice, run whole unpeeled ginger through a juice extractor. Skim the top of any scum. Strain once through chinois.