Recipe: Pimm’s Cup No. 10

Written by
Matt Biancaniello and Laura Avery. (The original image is no longer available, please contact KCRW if you need access to the original image.)

Today on Good Food, Matthew Biancaniello – bartender at the Library Bar at the Roosevelt Hotel – crafts a farmers market cocktail for Laura Avery on site at the Santa Monica Farmers Market. He brought a cooler full of fancy block ice, some organic agave syrup and his homemade Pimm’s. Then he purchased lemon cucumbers, fresh shiso and a radish at the market which he muddled to make his version of a Pimm’s Cup which he calls the Pimm’s Cup No. 10. He garnished the drink with Anise Hyssop which has beautiful purple flowers. Purple opal basil also makes a nice garnish.

Keep reading for his recipe, complete with how to make your own rhubarb infused Pimm’s Liqueur.

Matthew Biancaniello’s Pimm’s Cup No. 10

Take 2 cups of Plymouth Gin, 2 cups of Punt de Mes, 1 cup of Grand Marnier and 7/8 cup of Cherry Heering liqueur and dice up 7 stalks of fresh rhubarb and let it infuse in an airtight glass container for one week.

Muddle 3 shiso leaves, one whole radish, 2 slices of lemon cucumber, 3/4 oz fresh lime juice, 1/2 oz agave syrup (1:1 ratio of agave to water) and 1 slice of fresh ginger about an inch larger and 1/8 inch thick. Then add 2 oz of infused Pimms, shake and strain over into a rocks glass with ice and garnish with a flowering purple opal basil leaf!