Pimm’s Island

Photography By Cayla Zahoran | August 01, 2013

Ingredients

  • 1.5 ounces cantaloupe-infused Pimm’s
  • 1.5 ounces Plantation Rum
  • 1 ounce watermelon juice
  • 1⁄2 ounce agave nectar
  • Juice of half a lemon
  • Splash of ginger ale
  • 3 honeydew ice cubes
  • Cantaloupe slice, watermelon wedge, and sprig of fresh mint for garnish

Instructions

  1. Infuse the Pimm’s with a slice of cantaloupe in an airtight container for three days, storing it in a cool, dry place.
  2. To prepare the honeydew ice cubes, juice one honeydew. Strain once and pour into ice cube trays to freeze.
  3. Combine the cantaloupe-infused Pimm’s, Plantation Rum, watermelon juice, agave nectar, and lemon juice in a shaker with the honeydew ice cubes. Shake well.
  4. Pour into a collins glass. Top with ginger ale.
  5. Garnish with a cantaloupe slice, a watermelon wedge, and a sprig of fresh mint in the glass.

Recipe by Erika Clark, Bar Manager at Kaya.
Photography by Cayla Zahoran | Styling by Allie Wist

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Ingredients

  • 1.5 ounces cantaloupe-infused Pimm’s
  • 1.5 ounces Plantation Rum
  • 1 ounce watermelon juice
  • 1⁄2 ounce agave nectar
  • Juice of half a lemon
  • Splash of ginger ale
  • 3 honeydew ice cubes
  • Cantaloupe slice, watermelon wedge, and sprig of fresh mint for garnish
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