Owen Barrington

45 ml (1.5 oz) London Dry Gin

15 ml (0.5 oz) Pimm’s No.1

20 ml (0.75 oz) Fresh lemon juice

10 ml (0.33 oz) Elderflower liqueur (e.g.

St‑Germain)

7.5 ml (0.25 oz) Simple syrup

2 dashes Angostura bitters

60 ml (2 oz) Ginger beer, chilled

5 ml (1 tsp) Crème de cassis (blackcurrant liqueur)

1 ribbon Cucumber ribbon (garnish)

1 strip Lemon peel, long (garnish)

Chill a highball glass. Add the gin, Pimm’s, lemon juice, elderflower liqueur, simple syrup, and Angostura bitters to a shaker with ice.

Shake hard for 10–12 seconds to chill and aerate.

Strain into the chilled highball over fresh ice and gently top with the chilled ginger beer; give a brief, gentle stir to integrate without flattening the fizz.

Slowly float the crème de cassis over the back of a barspoon to create a vivid 'blitz' streak down the glass.

Garnish with a cucumber ribbon and lay the long lemon peel like a racing stripe across the rim. Serve immediately—1 drink.