The PDT Project: #3 Cup on

The #2 drink in the PDT Cocktail Book is the #3 Cup. If you like the Pimm’s Cup, then you cannot pass up this one, which appeared on the PDT menu in the spring of 2009. Created by former PDT bartender Gerry Corcoran, the drink’s name is a reference to the now defunct Pimm’s No. 3, which was essentially a liqueur with a brandy base. There used to be various Pimm’s bottlings, ranging from No. 1 to No. 6, with each number corresponding to a different base spirit. All that remains in the states is the gin-based Pimm’s No. 1.

#3 Cup
1 oz Hine V.S.O.P. Cognac
1 oz House Ginger Beer (recipe below)
.75 oz Martini Sweet Vermouth
.5 oz Marie Brizard Orange Curacao
.5 oz Cherry Heering
.5 oz Lemon Juice
4-5 Mint Leaves (plus 1 sprig for garnish)
2 Slices Cucumber (unpeeled)
2 Slices Orange (2 half wheels; reserve 1 for garnish)

Tools: Muddler, shaker, strainer
Glassware: chilled, ice-filled Collins glass

: In the shaker tin gently muddle the mint, cucumber, and one orange slice. Add the remaining ingredients, then shake and strain into the ice-filled Collins glass. Add the mint sprig and remaining orange slice as garnish.

A cursory glance at this drink’s ingredient list might cast some intimidation, but it’s actually quite an easy drink to assemble. The key is to have a prepared mis en place, and believe me you’ll want to because it’s an incredibly delicious and refreshing drink. In fact you should definitely have a mis en place going because chances are you’re going to want more than one, especially on a nice spring day. Its relatively low alcohol content ensures you can knock back a few without getting knocked over.

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