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INGREDIENTS

  • 1½ oz. Pimms No. 1 liqueur
  • 1 oz. SuckerPunch dill pickle brine
  • ½ oz. cucumber vodka
  • ½ oz. lemon juice
  • Bundaberg ginger beer, for topping
  • Pickled watermelon radish and pickled watermelon rind, for garnish

PREPARATION

In a shaker filled with large ice cubes, combine the Pimms, pickle brine, cucumber vodka and lemon juice. Shake 5 seconds and strain into a Collins glass filled with crushed ice. Top with the ginger beer and garnish with the pickled watermelon radish and pickled watermelon rind.

This article appears in November 2020.

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