Cocktail: Black Mask | Bartender: Matt Dash

If you like a Pimm’s Cup – the very historic, simply prepared, and complex highball cocktail – then you’ll love making this serve that doubles down on the “British-ness” and will compliment most gin styles out there!

¾ oz your favourite gin (I like a London dry)
¾ oz Black Pepper/Ginger/Blackberry Wine Reduction*
¾ oz Pimm’s No. 1
½ oz Smoked Honey Malt Vinegar**

Build in highball glass. Add ice and top with soda water. Garnish with freeze dried blackberries

*Black pepper/Ginger/Blackberry Wine Reduction: Bring 1L of white cooking wine to a light boil. Add 500g of blackberries, 50g of peeled and sliced ginger, and 2 Tbsp of cracked black pepper. Reduce heat and add 500g sugar (I use bamboo sugar). Stir and reduce until 1/3 of volume. Remove and fine strain, bottle.

**Smoked honey malt vinegar: Dissolve 1 cup of your favourite honey in 1 cup of malt vinegar. Add ¼oz liquid smoke. Bottle.

Matt Dash

I've been known as a hard-line Haligonian, former vehicular custodian, now in a bartending community that's very Utopian! Submitting cocktails for Torontonians. A Sultan of Stirring, Wizard of Whisking, Shaman of Shaking, Jedi of Mixing. (Have fun with that, guys haha)