Pimento Storm
Helena Tiare Olsen, Mountain of Crushed Ice (Stockholm)
– 6 cl dark Jamaican rum
– 1.5 cl fresh lime juice
– Shake all ingredients except Pimento, strain and top with Pimento, serve with cracked ice in a rocks glass. Garnish with a wedge of lime.

Volcano Spice
Olivier Roméo (France)
– 5cl Kraken dark rum
– 1/2 squeezed Combawa or lime Kaffir)
– Grate the combava zest
– 3 drops of Orange Angostura
– 2 coffee spoons of cane sugar
Shake with crushed ice and top with Pimento

Red Hot Chili Pepper
Jeremy Kent and Anthony Nasti, Saloon Bar (Val Thorens)
In a highball glass, on the rocks:
– 1cl grenadine syrup
– 6cl Havana Club Anejo Especial
– 3 lime segments squeezed
– Top with Pimento

Red lights spells danger
Samia, la Chair de Poule (Paris)
In a Highball glass
– 3 strawberries and ½ lime crushed mashed
– Beat and add 5 mint leaves
– One line of strawberry syrup
– 3 ice rocks
– 4cl white rum
– Top with Pimento

Ti’ Pimento punch
François Fayard (Huitième Monde)
In a glass with crushed ice:
– 5cl Rum from West French Indies
– 5cl lime juice
– 1cl caramel syrup
– 2cl Pimento

Kicking Mule
Ben Mattinson, Scotty’s (Tignes)
In a highball glass, on the rocks:
– 5cl Havana Club
– 5cl Spiced Rum
– 1 lime segment squeezed
– Top with Pimento

Hot Mojito Pimento
Eric Dalsace
In a highball glass, crush:
– 7 mint leaves
– 1 line of cane syrup
– 2 small spoons of brown cane sugar
– 2 lime segments squeezed
Fill with crushed ice. Add:
– 6cl rum from Cuba
– a drop of Angustura
– Top with Pimento and mix

Spicy & Stormy
Antoine Honein, Black Bear (Les Gets)
In a highball glass, on the rocks:
– 1/3 spiced rum
– 2/3 Pimento
– a dash of Angustura
– 1 lime segment squeezed

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

Hot Pimento Swizzle
Helena Tiare Olsen, Mountain of Crushed Ice (Stockholm)
– 2.5 cl pineapple juice
– 2.5 cl fresh lime juice
– 1 bar spoon falernum
– 2.5 cl dark Jamaican rum
– 2.5 cl green Chartreuse
– Swizzle with crushed ice until frosty and top with Pimento, garnish with a good bunch of fresh mint.

Spicy Spollati
Stravros Titakis, Spollati Bar (Agias Eirinis Square, Athens)
In a double old fashion glass
– 30ml Aged Rum (Angostura 5*)
– 30ml spicy rum (sailor jerry)
– 25ml fresh lime
– 1 bar spoon Blueberry Jam
– 1 spoon fresh ginger
– Top up with Pimento
Shake and strain the ingredients into a double old fashion glass full of crushed ice, Garnish Mint.

Cinnamon Odyssey
Bartesera, Athens
– 60ml Havana reserva 5
– 25ml fresh lime
– 20ml simple syrup
– 2 bar spoons of apple cinnamon tea
– Top up with Pimento
Shake and strain in a highball glass garnish cinnamon stick and a lime peel.

Caribbean Punch
Cupa Cupa Tiki Bar (Abelokipi, Athènes)
– 40ml Aged Rum
– 10ml Cachaca
– 20ml Lime juice
– 20ml Honey syrup
– 15ml Orange juice
– 10ml Falernum
– Dash Angostura Bitters
– Top up with Pimento
Shake with ice and strain in a Tiki Glass, Garnish orange peel and lime wheel.

Le Perfecto
Flavie Chêne-Dubois, Longchamps Palace (Marseille)
In a tumbler glass
– 5 dice lime
– 2 cc cane sugar
– 2cl cane syrup
– 4cl Sailor Jerry
– 1 dash Angostura Bitter
Fill up with ice. Shake and top up with Pimento