Againn’s Pimms Cup
Serves 1
6 to 8 slices English-cucumber disks
10 to 12 mint leaves, plus one sprig for garnish
1¼ ounces Hendrick’s gin
1¼ ounces Pimm’s No. 1
1 ounce lemon juice
¾ ounce ginger syrup (3-inch piece of ginger peeled, cut into chunks, and brought to a boil with 2 cups sugar and 1 cup water. Simmer 3 to 4 minutes until slightly thickened, then strain)
1 dash angostura bitters
1 ounce seltzer water
Muddle the cucumber and mint in a cocktail shaker. Add all of the remaining ingredients but the seltzer. Add ice, shake, and strain twice into a Collins glass. Top with seltzer and add the ice. Garnish with a sprig of mint.
Kushi’s Kalamansi-Yuzu Margarita
Serves 1
1½ ounces Jose Cuervo tequila
½ ounce Cointreau
½ ounce yuzu liquor (limoncello can be substituted)
1 ounce kalamansi-lime purée (see recipe below)
½ ounce simple syrup
Shake the ingredients together and strain into a martini glass. Garnish with a lime wheel.
Kalamansi lime purée
Makes enough for 8 to 10 drinks
8 kalamansi limes, peeled and cut into segments (regular limes can be substituted)
2½ tablespoons simple syrup (combine ½ cup sugar and ½ cup water in saucepan; bring to a boil, then simmer until sugar is dissolved)
Purée the limes and simple syrup together in a blender.
Ann Limpert joined Washingtonian in late 2003. She was previously an editorial assistant at Entertainment Weekly and a cook in New York restaurant kitchens, and she is a graduate of the Institute of Culinary Education. She lives in Petworth.
