A refreshing, bright riff on the classic Pimm’s Cup from Chicago’s Violet Hour that is great on a sunny afternoon 🍊🥒🍹 The herbal and spice notes in the Pimm’s liqueur (gin-based) work their usual magic with the muddled orange, cucumber, and mint while the fresh lemon juice adds refreshment and the Earl Grey tea syrup rounds out the edges while having bergamot notes that complement the citrus. Splashes of a Sicilian amaro (Averna) and absinthe add pops of baking spice, cola, and herbal/bittersweet notes while the soda water adds effervescence Muddle 1 orange wedge, 1 cucumber wheel, and three leaves of fresh mint in a mixing tin Add: 1.5 oz Pimm’s No 1 Liqueur (Gin-based liqueur with herbal/spice/citrus notes) .75 oz Fresh Lemon Juice .75 oz Earl Grey Tea syrup (brew a few pinches of Earl Grey tea in 4 oz hot water for 4 minutes before straining; mix equal volume tea and granulated sugar; stir until dissolved) .25 oz Averna (Sicilian amaro with notes of Cola, baking spice, orange peel) .25 oz Absinthe Shake with ice and double strain into a chilled Collins glass filled with ice cubes. Top with 2 oz soda water and a dash of Angostura bitters. Garnish with a sprig of fresh mint, orange and cucumber wheels