Food Culture of the South
Photo by: James Smith
recipe 
yields
One cocktail
1 ½ ounces Hayman’s Sloe Gin
½ ounce Campari
½ ounce lemon juice
½ ounce Domaine De Canton
5 muddled mint leaves
Ginger ale to top
Garnish: skewered cherries
Invented in England in the 1880s, the gin-based liqueur Pimm’s was typically mixed with carbonated lemonade. The Pimm’s Cup eventually found its way across the pond where New Orleans’ Napoleon House bar favored ginger ale and a cucumber garnish to great acclaim. At Hot Tin, LeBas muddles mint leaves with sloe gin and Campari, infusing the refreshing cocktail with bitter, herbal notes for a modern riff.
ingredients
steps
To a 12-ounce collins glass, add first five ingredients. Then, add ice and top with ginger ale and skewered cherries.
From Hot in the City.
Date Published: 08.16.18
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- Recipe by Jake LeBas of Hot Tin in New Orleans, Louisiana
