Cajun Lemonade (adapted from Duggan McDonnell’s recipe in Food & Wine’s Cocktails ’09)
makes one drink
1 1/2 ounces white rum or vodka (I used vodka)
1 ounce Pimm’s No. 1
1 ounce fresh lemon juice
1 ounce simple syrup
2 dashes Tabasco or other hot sauce (I used Frank’s Red Hot)
splash of 7Up (set aside for topping up the drink)
lemon wheels (for garnish)
Combine all ingredients (except for 7Up and lemon wheels) in a shaker with ice. Shake and strain into an ice-filled Collins glass. Top up with 7Up, stir, and garnish with lemon wheels.
Nora Maynard is a longtime home mixologist and an occasional instructor at NYC’s Astor Center. She is a contributor to The Business of Food: Encyclopedia of the Food and Drink Industries and is the recipient of the American Egg Board Fellowship in culinary writing at the Writers’ Colony at Dairy Hollow. She previously covered food and drink in film at The Kitchn in her weekly column, The Celluloid Pantry.
(Images: Nora Maynard)