Bartender Kristen Hinson of Detroit's Sugar House sought to create a Pimm's Cup riff that appealed to bartenders but was also approachable to everyday guests. "Aiming to make an industry cocktail, it felt right to go with a more bitter base like Fernet Branca, while adding raspberry brings in more of the fruitiness you would usually get from Pimm’s No. 1," she says.