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.
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