San Diego Sunshine in a glass – Searsucker’s Peter Rabbit


I love citrus and typically have a bit of it every day. Even if my refrigerator isn’t full I’ll usually have a couple of lemons or limes to add with cooking (including my go-to weeknight chicken recipe ), to add to michelada or for juicing for a cocktail.



I recently was invited to Searsucker in downtown San Diego to try a bit of food and drink and a popular cocktail the Peter Rabbit was recommended. I’m familiar with the restaurant as a fan of Top Chef and the restaurant is helmed by chef Brian Malarkey. I love Pimm’s but haven’t had it lately and rarely outside of the classic Pimm’s Cup.


The combination of basil with the lemon provides for an incredibly refreshing drink that puts you in the mood for the food (and people-watching) to come. You should definitely try the shrimp and grits if you make it to the restaurant.

The restaurant generously shared the accompanying photos and the recipe listed below. It’d be a great addition to any holiday party or New Year’s celebration. Cheers!

Peter Rabbit
makes one cocktail

[Simple Syrup]
3 cups sugar

3 cups water
Pinch salt

1 tablespoon fresh basil leaves
1 cup freshly squeezed lemon juice
2 ounces Pimm’s
Pickled carrot
Fresh basil leaf

[how to do it]
1. Make the simple syrup: In a pot on medium heat, whisk the ingredients until all the sugar is dissolved. Let cool.

2. Make the basil-lemon: Combine the ingredients in a blender and blend on high for 1 minute. Strain to remove any solids.

3. In a shaker, combine the Pimm’s with 1 ounce of basil-lemon, and 1 ounce of simple syrup over ice. Shake, and strain into a rocks glass with ice. Garnish with a pickled carrot and basil leaf.



Broderick is the founder and editor of Savory Exposure and Sartorial Exposure. He's a freelance writer and photographer based in Southern California and a lifestyle contributor to the Details Style Syndicate,, & a writer for Hipmunk, participating in the #HipmunkCityLove Project


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