This refreshing highball can claim a dual lineage—a distinctly British drink with a historic New Orleans address. Made with a spicy English gin–based liqueur (Pimm’s No. 1) and a tall pour of lemony soda or ginger ale, this summer quencher is associated with the legendary Napoleon House bar on Chartres Street. At Bar Tonique, a funky craft- cocktail joint at the edge of the French Quarter, bartenders forgo the traditional cucumber garnish and muddle citrus fruits to order. The result: a distinctively tangy take on the classic.
Drinks
The Pimm’s Cup: Bar Tonique’s Recipe
A distinctly British drink with a historic New Orleans address
photo: Cedric Angeles
Ingredients
-
1/4 oz. demerara sugar syrup (2:1 sugar/water ratio)
3 lemon (cut into wedges)
3 lime (cut into wedges)
6 orange (cut into wedges)
2 oz. Pimm's No. 1
Club soda
Preparation
In a metal shaker, combine demerara syrup and citrus wedges, and crush with a wooden muddler. Add Pimm’s and a couple of ice cubes, and shake well. Strain into an ice-filled highball glass and fill to the rim with club soda. Stir to combine and serve.
Cocktail recipe from Bar Tonique in New Orleans, Louisiana
Related Stories:
Anatomy of a Classic
Roasted Butternut Squash with Tomato-Ginger Gravy
Chef Asha Gomez gives butternut squash a flavorful upgrade
Food & Drink
A Perfectly Peachy Summer Soup
This chilled curry and peach soup from Southwest Virginia is the ideal summer supper
Food & Drink
One Genius Trick to Make the Most of Your Biscuits
Erika Council shares her family’s brilliant dough hack along with more biscuit tips and tricks—and some good news about her Atlanta-based company Bomb Biscuits
Trending Stories:
G&G PRESENTS:
30 Southern Heroes
From conservationists to cultural champions to preservationists to storytellers, these groundbreakers are making the South a better place
Food & Drink
The Ultimate Guide to Grits
Kernels of wisdom about one of the South’s fundamental foods
50
Slideshow
Food & Drink
Forgotten Southern Recipes
From pear salad and tomato pudding to vinegar pie and bacon crackers, we’re more than ready for these old-school classics to make a comeback