Grenadine is a staple of just about every bar, tiki…
We have a huge list of bookmarked cocktails that have caught our eye over the years. Some, we try right away and others get set aside until we have the time (or, more likely, the correct ingredients on hand ) to give them a go. This cocktail was adapted from a recipe we spotted over on Imbibe, for a Campari-infused riff on a Pimm’s cup that was described as being a Pimm’s cup crossed with a Jungle Bird. Regular readers probably know that we enjoy the the bitterness of Campari and other amaros, so we immediately gave the drink a try. It was tasty, but a few rounds later we had put a couple of our own tweaks onto the original recipe.
The Pimm’s has a unique spice blend that, while it’s definitely not a tiki ingredient in its own right, can contribute the same feeling of complexity that other types of spiced syrups and liqueurs typically do in tiki drinks. First, we replaced the Campari with the rich Bruto Americano from St George Spirits and increased the black strap rum to ensure that you get a little more molasses sweetness in the drink. While many Pimm’s cup variants have fresh strawberries muddled into them, we opted for a homemade raspberry syrup that adding both fruitness and a little extra body, then finished the cocktail with a splash of ginger beer. It’s not a Pimms Cup, it’s not a Jungle Bird. But it is damn delicious.
1 1/2 oz Pimms No 1
3/4 oz Bruto Americano
1/2 oz black strap rum
3/4 oz pineapple juice
1/2 oz lime juice
3/4 oz raspberry syrup (recipe below)*
1 1/2 oz ginger beer
Combine all ingredients, except the ginger beer, in a shaker and fill with ice. Shake vigorously until cold, then strain into a tall glass filled with crushed ice. Top with ginger beer. Garnish with a lime slice.
*You can also use the mixed berry syrup we used in our Berried Treasure with this drink, as the process for making the two syrups is the same.
from Craft Cocktail Party
1 cup fresh or frozen raspberries
2 cups sugar
1 cup water
In a medium saucepan, crush the berries with the sugar using a potato masher or other blunt kitchen tool. Add the water and heat the mixture. Stir continuously to dissolve the sugar and cook for about 5 minutes on low heat, making sure the syrup does not simmer or boil (to preserve the fresh fruit flavor). Remove from heat and let mixture sit for 20 minutes. Strain out the berry solids and refrigerate the syrup.
Syrup should keep for 2 weeks in the refrigerator in an airtight container.
Makes about 3 cups.