Cocktail & Other Recipes By Spirit Other Cocktails

After-Hours Tennis Club

After Hours Tennis Club cocktail
Image: / Tim Nusog

Pimm’s No. 1 liqueur is best known as the base in a Pimm’s Cup, that most British of tennis match sips. But the liqueur’s versatility is appreciated by creative bartenders, who use its complex notes to enhance or substitute for cocktail components ranging from gin to vermouth. 

Here, Pablo Madrigal, the head bartender at The Loyalist in Chicago, infuses the liqueur with strawberries and chiles to use in a riff on a Reverse Manhattan. “I wanted to play to Pimm's inherent properties with a fruit component but also add an unexpected ingredient like dried chiles for a unique approach,” he says. “Pimm's takes very well to infusing with a wide variety of ingredients to play off its baking spices and fruits. It also blends very well with chile peppers, introducing a little heat and an unexpectedly welcomed vegetable character.” 


  • 2 ounces strawberry- and arbol-chile-infused Pimm's No. 1 liqueur

  • 1 ounce cask-strength bourbon

  • 2 dashes orange bitters

  • 1 dash Angostura bitters

  • Garnish: orange twist

  • Garnish: chile de arbol


  1. Add all ingredients into a mixing glass with ice and stir until well-chilled.

  2. Strain into a chilled coupe glass.

  3. Express the oils from an orange twist over the glass and discard the twist.

  4. Garnish with a small chile de arbol.

*Strawberry- and chile-de-arbol-infused Pimm’s No. 1: In a large, sealable container, add 500 mL of Pimm’s No. 1, 1 cup sliced strawberries and 2 to 4 dried chiles de arbol. Using a muddler, press the fruit and the chiles lightly to release the juices and oil. Macerate for 24 hours at room temperature, then strain the mixture through a fine-mesh strainer and discard the solids.