Bartender Dylan Regan is on a motorcycle trip halfway across the country and he’s doing what any smart cocktail-obsessed traveler would: stopping in to the best bars along the way and sharing the adventures and recipes from his bar visits.
It was through his blog that I learned of a drink in Boulder that I wanted to share with Fine Cooking readers. The drink is called the Hyde Park #2 and it was created by Bryan Dayton, the owner and beverage director of Oak at Fourteenth. I’ve had Bryan’s drinks before and boy are they good!
The Hyde Park #2 combines berry-flavored Pimm’s liqueur (essential in a Pimm’s Cup) with Hendrick’s gin; a good start since Hendrick’s is flavored with the essence of cucumber and rose, and cucumber is the traditional American Pimm’s Cup garnish. But instead of filling up the glass with ginger ale, Dayton adds lemon and orange juices for bright citrus notes, and sweetens the drink with honey.
That’s berries, citrus, honey, and cucumbers. If that doesn’t get your palate primed for summer, I don’t know what will.
The Hyde Park #2
By Bryan Dayton of Oak at Fourteenth
1.5 fl. oz. Hendricks Gin
.5 fl. oz. Pimms
.25 fl. oz. Lemon Juice
.5 fl. oz. Orange Juice
.25 fl. oz. Honey Syrup (Honey diluted with equal parts hot water)
3 dashes Orange Bitters (or preferably Bittercube Bolivar bitters)
Shake all ingredients with ice in a cocktail shaker and strain into a cocktail glass. Garnish with a brandied cherry.