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The Pimm’s Turbo adds an ounce of gin to an ounce of Pimm’s and lengthens the pair with lemonade. The name is doing exactly what it sounds like it is doing.
There is a neat logic to it. Pimm’s No.1 is gin-based to begin with, but it is bottled at 25 percent, roughly half the strength of the gin it was built on, because the fruit and herb infusion dilutes the base. Adding gin back does not introduce a foreign flavor, it restores the proof the liqueur gave up. You get a drink that still tastes like Pimm’s but with the juniper sharpened and the sweetness pulled back into line.
Glass: Red wine glass | Strength: Medium | Serves: 1 | Prep Time: 2 minutes
Bartender’s tip: A plain London dry gin is the right pick. Something heavily floral or citrus-forward will fight the fruit already in the Pimm’s rather than support it. The wine goblet looks like an odd call for a long drink, but it works: fill it properly with ice and the wide bowl gives the lemon and cherry room to sit in the drink rather than perch on the rim.
