Seasonality isn’t what it used to be. While colder weather lends itself to darker spirits and warmer drinks, many recognize that an easy-sipping cooler, such as the Pimm’s Cup, is an instant crowd-pleaser at any time of year. At Trick Dog in San Francisco’s Mission district, the Pimm’s variation on offer is just as refreshing as the classic, but with a few subtle, fruit-driven twists using fresh, local ingredients.
Run by the Bon Vivants, the current menu at Trick Dog — updated every six months — is a dog-of-the-month calendar, with June featuring a Pride-minded Corgi named Waffles. This playfulness extends to the drink, which uses Junipero gin, pot-distilled a short distance away in Potrero Hill, as a base instead of Pimm’s No.1. The bartenders make their own fruit cup concoction, steeping a blend of tea, herbs, flowers and fruits and incorporating cucumber water to soften and hint at the expected Pimm’s flavors.
Though not as bitter as the original Pimm’s, this fruit-forward cocktail is just as delightful. A potpourri of hibiscus, apple, figs, mint and raspberry aromatics (as seasonal garnish) all balance the bright botanicals of the Junipero gin. For me, it’s a cocktail I’d happily sip any time of year and hope to try again before new innovations hit the Trick Dog menu in early 2016. Enjoy.
Servings: 1 cocktail
2 ounces Pimm’s No. 1
4 ounces lemon/lime soda
- In a shaker tin, muddle Pimm’s with strawberry, cucumber, mint, orange wedge and blackberries.
- Dump into a chilled Collins glass and top with soda.
Servings: 1 cocktail
1 1/2 ounces Junipero gin
1/2 ounce Dolin Rouge
3 ounces TD Cup syrup*
1/2 ounce lime juice
1 1/2 ounces Fever Tree bitter lemon soda
*TD Cup syrup directions:
- Take 1 1/2 ounces English breakfast loose tea (not in water), 1 ounce dried rose hips and 4 ounces mashed dried figs and steep in 3 pints hot water for 30 minutes.
- Strain, then add 4 cups brewed English Breakfast tea, 3 cups apple juice, 1 cup cucumber juice, 10 grams hibiscus powder, and 2 cups sugar.
- Strain until all solids are removed and store for later use. Makes 4 cups of syrup.
- Build ingredients in a 12-ounce Collins glass.
- Add several cubes of ice and stir in the glass until drink is cold.
- Garnish with seasonal fruit, cucumber wheel, lime wheel and mint sprig.
Prep Time: 3 minutes (not including syrup)