This punch draws its name from both the hot sauce used as an ingredient and the famed Pimm's Cup cocktail (Pimm's, lemonade and 7-Up) served at the Napoleon House Bar and Cafe in New Orleans.
The original called for white rum, but Spirits columnist Jason Wilson suggests using cachaca for a richer, more interesting drink.
- 12 ounces cachaça
- 4 ounces Pimm's No 1
- 8 ounces freshly squeezed lemon juice (from about 3 1/2 lemons)
- 4 ounces simple syrup (see NOTE)
- 1 teaspoon hot pepper sauce, such as Tabasco
- 8 ounces chilled lemon-lime soda, such as 7-Up
- Lemon wheels, for garnish
Combine the cachaca, Pimm's, lemon juice, simple syrup and hot pepper sauce in a large resealable container. Refrigerate for at least 1 hour, until chilled.
Fill a pitcher and 8 old-fashioned or rocks glasses with ice.
Remove the cachaca mixture from the refrigerator. Make sure the container is tightly sealed, then shake the container until the ingredients are thoroughly combined. Pour them into the ice-filled pitcher. Stir, then strain into the ice-filled old-fashioned or rocks glasses. Top off each glass with the soda and garnish with the lemon wheels.
NOTE: To make simple syrup, combine 1/2 cup of sugar and 1/2 cup of water in a small saucepan over medium heat, stirring until the sugar dissolves. Bring to a slow rolling boil, then reduce the heat to medium-low and cook for 5 minutes. Transfer to a heatproof container and let cool to room temperature.
Adapted from a recipe by Duggan McDonnell of Cantina in San Francisco that was published in Food & Wine magazine's "Cocktails '09."
Tested by Michael Taylor.
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