Feeling a little nostalgic for England shortly after returning home from our trip, we took advantage of the weekend’s warm, sunny weather and whipped up a pair of Pimm’s Cups, our first drinks of the season to be enjoyed outside. There are a whole host of Pimm’s Cup recipes out there, using the popular English Pimm’s No. 1 liqueur as a base, and mixing the drink with anything from lemonade to ginger ale and adding a variety of fresh fruit. In our opinion, you can’t go wrong with any of them, but we happen to be partial to the Pimm’s Cup we’ve been making for years, based on a recipe from The Spotted Pig, shared with us by a friend. My favorite part is the muddled, boozy fruit, of which you can never have too much, and the addition of Cointreau in lieu of the popular lemonade.
Our Pimm’s Cup (makes one drink)
1.5oz Pimm’s No. 1
Cucumber, 1/2in. slices
Combine 2 slices of cucumber, a piece of strawberry, 2 mint leaves, and a pinch of brown sugar in a cocktail shaker. Muddle until the sugar is wet, mint is bruised, and fruit is macerated (~1min.). Add Pimm’s and Cointreau. Top with ice and shake until cold.
In a high ball glass, alternate ice, cucumber, strawberry, and mint until glass is full. Strain in Pimm’s (although we like to do this loosely to let some of the macerated fruit through). Top with ginger ale (spicy if you prefer).
Put on sunglasses, kick back in a hammock or on a patio, queue up some beach music, and enjoy your drink in the sun.
For a few more of our go-to drink recipes, check out our always evolving Essential Cocktails list.