Every year my little group of fellow Boston-area cocktail Instagrammers and I (the “drinkstafam”) do a Secret Santa. This year I received a copy of The Bartender’s Manifesto by Toby Maloney and the bartenders of The Violet Hour in Chicago. I have yet to visit there, but it’s a bucket list bar for me. Their book is really wonderful. It’s not for beginners, but it’s also not ridiculously advanced (looking at you, The Aviary). If you have a largish home bar, the drinks are accessible and easy to make. This one is a perfect example.
I’m a big fan of Pimm’s No. 1, but you don’t see it in cocktails too often. Besides the classic Pimm’s Cup and some variations on it, I’ve only posted one other recipe with Pimm’s, the Battle of Trafalgar. But what a recipe – it was one of the cocktails that inspired me to grow my home bar. So when I saw Pimm’s in the Foxhunt, I knew it was worth trying.
This cocktail honestly has it all – it’s easy to make, the ingredients aren’t too out there, it’s relatively low ABV, and it’s ridiculously tasty. It reminds me a bit of cherry candy, with a slight bitter backbone that keeps it from being to simple or saccharine. Even Moresby liked it. Well, he liked the look of it. Don’t give your dogs alcohol.
History: The Foxhunt was created in 2008 at The Violet Hour by Kyle Davidson, who credits Kirk Estopinal for helping him workshop the drink. Kyle wanted to make a recipe similar to the Pimm’s Cup, served up. He writes in The Bartender’s Manifesto, “Peychaud’s and Pimm’s proved to be so good together, it’s like they were separated at birth.” I fully agree!
Foxhunt
1.5 oz. Pimm’s No. 1
1/2 oz. gin (Tanqueray recommended)
3/4 oz. lemon juice
1/2 oz. simple syrup
1 dash Peychaud’s bitters
Cynar, to rinse
Combine Pimm’s, gin, lemon juice, simple syrup, and bitters in a shaker. Shake with ice until chilled. Strain into a chilled coupe rinsed with Cynar and garnish with a few more drops of Peychaud’s.
Recipe from The Bartender’s Manifesto.