Carlos Quinonez of Hungry Eyes in New Orleans felt inspired to create his own twist on the Pimm's Cup, with a nod to the discontinued brandy-based Pimm's No. 3. For his Bolivian Pimm's, he uses Bolivian muscat grape-based spirit, Singani 63, and adds cantaloupe juice to play up the drink's summery flavors. "It tastes light, bright, and layered just like a Pimm’s Cup should be, but with more complexity from the sherry and vermouth, and just a touch of spice from the bitters," he says.