Recipe: Pimm’s Cup No. 10

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!