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Riff on a classic
Shaken
1
5 minutes
The Hole in the Cup takes its inspiration from a lineage of cocktail variations—starting with the Pimm’s Cup, reimagined by Sasha Petraske as the Gordon’s Cup, and finally given new life here with a tropical, absinthe-laced twist from Lauren McLaughlin of Fresh Kills in Brooklyn. What began as an experiment in pairing pineapple and absinthe quickly became a staff favorite, and a new drink, a riff on a riff, was born.
At the base is Tapatio Blanco, a tequila that’s crisp, clean, and full of vibrant agave character —an ideal canvas for bright, fresh flavors. St. George Absinthe Verte provides the aromatic punch, weaving in its signature anise and herbal notes that lift the drink without overpowering it. Pineapple juice adds juiciness and soft tropical sweetness, while fresh lime juice snaps everything into balance with its tart edge. Liber & Co’s Classic Gum Syrup rounds out the texture, giving the cocktail a silky body that makes each sip feel seamless.
Served up in a coupe and garnished with a simple slice of cucumber, the Hole in the Cup is elegant, refreshing, and quietly complex. Much like the Pimm’s Cup, the Hole in the Cup is built to cool you down, but with a distinctly summer bent. Crisp cucumber garnish, shaken citrus and pineapple, and that refreshing snap of absinthe make it ideal for the tail end of the season. Something bright and invigorating but without the weight. Served icy cold in a coupe, it’s juicy, herbal, and cooling all at once—the perfect bridge between classic summer sipping and something a little more adventurous.
1.5 oz Tapatio Blanco Tequila
0.75 oz Liber & Co Classic Gum Syrup (or any simple syrup)
0.25 oz St. George Absinthe Verte (or any absinthe)
0.75 oz fresh lime juice
Add all ingredients to a cocktail shaker with ice
Shake hard for 10 seconds and until very chilled.
Strain into a chilled coupe glass
Garnish with a cucumber slice
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