This wonderfully fruity concoction spiked with the gin-based liqueur Pimm’s No. 1 is served at RPM Italian restaurant in Chicago. It first appeared in the iPad edition of our December 2013 issue with the article Bubblicious.
- 1 1⁄2 oz. Pimm’s No. 1
- 1⁄2 oz. dry vermouth
- 1⁄2 oz. fresh lemon juice
- 1⁄2 oz. raspberry syrup, such as Stonewall Kitchen
- 1⁄3 oz. prosecco
- Mint sprig, for garnish
- Combine Pimms No. 1, vermouth, lemon juice, and raspberry syrup in a cocktail shaker filled with ice. Shake vigorously and strain into a wine glass filled with ice. Top with prosecco; garnish with mint sprig.