Despite what you'd expect from the life of a youngish, single food writer, my Fridays usually look more attuned to those of an ancient MFK Fisher, soaking up the writings of Brillat Savarin in bed while enjoying a bottle of Côtes du Rhône's cheapest and telling my cat about the wiles of my youth. Actually, I'm not certain MFK Fisher ever had a cat or budget wine, and I've never really travelled.
Still, my sister, a hardworking mother of two, and I managed to venture over to Ka Sushi in the Heights on a recent Friday night to bask in our mid to late thirties invisibility cloaks and eat the hell out of some sushi.
Drinks were in order. While she opted for a whisky based something, the Pimm's Fury immediately caught my attention. I'm a longtime fan of Pimm's No. 1 and all for anyone utilizing the oft overlooked liqueur, having spent many a hot afternoon back in New Orleans pouring myself a glass with sparkling lemonade, or enjoying a Pimm's Cup at the famed Napoleon House in the French Quarter (though, honestly, I prefer my own variation made with Rieme's lemonade and fresh cucumber and fruit, which I'm convinced is the key to epic, fizzy Pimm's Cup perfection).
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One sip of Pimm's Fury and I did a second take. My taste buds were... confused. The drink is abrasive. It's sweet. It's complicated. Why am I not dating this drink? Oh, because it's probably leaving the menu next week, of course. And because it's a cocktail, not a human. Though at this point, what does it matter?
As luck would have it, new cocktails are making their way on the menu for spring, so you'll have to ask for this hot number special from the bartender—maybe from Angel Tran, who created it— and prepare to suffer (or enjoy) the consequences because muddled jalapeños and Pimm's is not a combo meant for everyone. Only the sexy people. Naturally I'm lumped in that category.
1.5oz Kettle One
0.5oz Pimms No 1
.25oz Simple Syrup
.25oz Yuzu Citrus
Begin by muddling 2 pieces of Jalapeños, clapping 3 basil leaves and building the rest of the drink in the shaker. Fill with ice, shake, double strain into a rocks glass with a basil leaf as your garnish.