Miyagi’s Pimm’s
Photo by Mac Kilduff

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one drink

  • 1½ ounces Pimm’s No. 1
  • 1½ ounces Ryo sake
  • 4 slices Asian pear
  • ½ ounce Thai basil-infused simple syrup
  • ½ ounce Gin Lane 1751 London Dry Gin
  • ½ ounce lemon juice
  • ¼ ounce Spicy Ginger Beer Concentrate (such as 18.21 Bitters)
  • Soda water
  • Garnish: Thai basil bud and Asian pear

In a cocktail shaker, combine first seven ingredients and shake well. Double strain into a highball glass filled with ice and top with a splash of soda. Garnish with Thai basil bud and Asian pear.

  • Recipe by Cal Momyer and Ian Kesson of Artillery in Savannah, Georgia

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