Sponsored Partnership with CPJ Ltd and Rémy Cointreau
It’s not a secret that I love gin and always trying out various renditions. I dreamt up a version to pay ode to local culinary culture by using ingredients found in every Jamaican kitchen: pimento (allspice) and thyme. The reason pimento is called “allspice” is due to notes reminiscent of cinnamon, nutmeg and black pepper, essentially, an all purpose seasoning. Make sure to use a quality tonic water. I like to serve this for unique Jamaican holidays such as Heroes, Independence and Emancipation days. Cheers to beautiful Jamaica!
- 30ml/ 1oz pimento syrup
- 30ml/ ½ oz lime juice
- 60ml /2 oz The Botanist gin
- 400ml tonic water
- Thyme sprigs for garnish
- Fill 2 large balloon or wine glasses with ice and add pimento syrup, lime juice and gin to each and give a good stir to combine.
- Top each glass with tonic water, garnish with thyme sprigs and serve immediately.
Jacqui ‘JuicyChef’ Sinclair, founder of Nyam & Trod, is a British Jamaican award-winning chef, writer, and food culturist. She is a co-founder of Kingston Kitchen, an annual food event supporting food artisans. Jacqui has been an advocate of the Meatless Monday Global movement in Jamaica since 2011. Jacqui’s work has been featured in such publications as the Huffington Post, the Jamaica Observer, Saveur, The Jewish Post and numerous blogs. She has appeared on the Travel Channel’s ‘Bizarre Foods’ with Andrew Zimmern and Food & Wine’s Jamaica episode with Kwame Onwuachi.