Gin

Red Eclipse
Guy, l’Eclipe (Val Thorens)
On crushed ice:
– 1/3 Red Martini – 1/3 Gin – 1/3 Pimento

Italian Mule: 

- Italian Mule Jar

– Ice

–  5cl Roby Marton Gin

– 12,5 cl Pimento

– squeeze of lime

– guarnish with 2 leaves of mint, slice of lime and slice of ginger

Gin Gin Mule:

Jeroen Van Hecke, l’apereau (Blankenberge, Belgium)
– 5 cl Bombay Sapphire Gin
– Infuser mint and a ginger slice
– 1 cl lime juice
– 0,5 cl Monin cane syrup
– 10 cl Pimento

Pepper Island
Theo Wilenski, Bistrot 82 (Paris)
– 2cl vodka
– 2cl gin
– 1cl Cointreau
– 4cl Pulco
– A line of raspberry cream
– Top with Pimento

Le Schrek
Guy, l’Eclipse (Val Thorens)
In a Shaker:
– A line of grapefruit syrup
– A line of cane sugar syrup
– 1 lime segment squeezed
– 2/3 Gin, 1/3 Pimento
– Ice cubes. Shake.

Zephyr
Ben Jacobs, La Taïga (La Tania)
In a Highball glass:
– 3cl Southern Comfort,
– 3cl Gin
– 3cl white rum (Bacardi)
– 1 lime segment squeezed
– Crushed ice
– Shake, pour and top with Pimento

G-mento
Takis Kagialis – Braziliana Bar (Petralona / Athens)
In a glass:
– 50ml gin
– 25ml Agave syrup
– 25ml fresh lime
– 4 mint leaves
Top with Pimento

Givine
George Antonoglou (Athens)
In a glass:
– 50ml gin
– 25ml Apricot Brandy
– 25ml fresh lime
– 2 drops de Celery Bitters
Top with Pimento

Spicy Peaches
George Antonoglou, The Grotto Bar (Nea Smirni – Athens)
– 50ml Gin
– 20ml Crême des Pêches (Gabriel Boudier Dijon)
– 30 ml fresh lemon
– 15ml sugar syrup
Shake, serve in a ballon glass and top up with Pimento. Garnish with 6 spearmint leaves.

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