dartmouth highball

1 1/2 oz Pimm's No. 1
3/4 oz Plymouth Gin
3/4 oz Lemon Juice
3/4 oz Simple Syrup
5-7 Mint Leaves

Shake everything including the mint with ice. Double strain into a Highball glass filled with fresh ice cubes. Top with ~2 oz Barritts Ginger Beer and gently stir. Add a straw and garnish with a mint sprig.

For the next stage on the Camper English bar crawl, we headed from Eastern Standard next door to the Hawthorne. For a libation, I asked bartender Katie Emmerson for the Dartmouth Highball. She explained that the drink was created by Bobby McCoy and that it had a tea-like feel to it. My searching on the web seems to indicate that Bobby crafted this drink while at Eastern Standard cerca 2008, and perhaps it appeared on Eastern's special Pimm's section on the menu along with the Rye and Dry. Moreover, it was not a tribute to the college but to one of the three East India Tea Company ships that fell victim in the Boston Tea Party. The other two were the Eleanor and the Beaver, but it is the Dartmouth that resides at the Boston Tea Party Museum in Fort Point near the Drink bar.
The mint garnish played heavily in the Highball's aroma. The sip was fruity with Pimm's berry pairing up with the lemon, and the swallow offered up ginger beer and the gin's botanicals. After the ice began to melt, the flavor of the mint muddled in the shake began to come through.