Bolivian Pimm’sFrom Imbibe Magazine·View original →rocksIngredientsFractions1 1/2 ozSingani 631 ozcantaloupe juice3/4 ozblanc vermouth1/2 ozfino sherry1/2 ozfresh lemon juice1/4 ozsimple syrup (1:1)3 dashesBitter Queen Orange-Chamomile Bitters (or orange bitters)Preparation1.Combine all of the ingredients in a shaker with ice and shake briefly. Strain into a glass over pebble ice. Top with Peychaud’s bitters and garnish with a dehydrated lemon slice if available.Suggest a correction