Loft’s Pimms and Roses
Photography: Andrew Finlayson
12:00AM, Feb 6, 2013
Everything's coming up English-country-garden with this genteel cup.
"It's based on a Pimm's Cup but I've twisted it a little," says
Mathew Hewitt apropos this drink, just one of a passel he put
together for West End newcomer Loft. "It starts quite sweet with
the Pimm's and then moves to the bitterness of the Campari. By the
end of the first sip, you should be starting to want another." The
trick, he says, is varying the vermouth, either mixing sweet and
dry for a richer drink, or going all dry, as we have here, for a
crisper result. Loft West End, 100 Boundary St, West End, Qld,
(07) 3846 6680 FIONA DONNELLY
LOFT'S PIMMS AND ROSES
In a punch bowl or large jug, mix 200ml Pimm's, 80ml Campari, 80ml dry vermouth (or a mixture of sweet and dry vermouths), 80ml agave syrup, 80ml Mymouné rose syrup (available from Simon Johnson stores) and 40ml Dom Bénédictine, and top with 640ml of ginger beer (or to taste), add ice cubes and garnish with slices of citrus and cucumber and sprigs of mint.