This is a cocktail I created for use at Blackberry Farm, a Relais & Chateaux resort located in Walland, TN. As many others do, I eagerly anticipate the changing of seasons from summer into fall. The brisk cool air, building a roaring fire, and the brilliant colors of the changing leaves are a few favorites that usher in the change of weather. Because some long for the warmer days of summer, the Preserved Pimm’s Punch seeks to bridge the gap. By incorporating the pickled rind of a summer watermelon, along with a black peppercorn syrup, a refreshing summer cocktail gains the warm feel of fall. Watch the video and make one drink or a bowl of punch to take to a party! http://youtu.be/lWOIJK6JAQQ
.5oz Ginger Liqueur
.25oz Black Peppercorn Syrup
Splash of pickled watermelon liquid
1 Lemon Wheel
1 Lime Wheel
1 Pickled Watermelon Rind
In a mixing tin filled with ice, add the Pimm’s, ginger liqueur and pickled watermelon liquid. Shake briefly to mix everything together. Pour into a coupe glass that is garnished with a pickled watermelon rind, lemon wheel and lime wheel. Top the cocktail with Cava, and then pour the black peppercorn syrup on top.