Easter

Pimm's Cup

July 15, 2014
Photo by Eric Moran
Author Notes

If you’re looking for something a little more wide awake, add two squeezes of lemon. If you lean sweeter, toss your berries in a slick of honey before you muddle them. If it’s booze you’re after, you can replace a measure of your Pimm’s with gin. I don’t, because the point of a Pimm’s cup is not to make a man out of you. But it’s open if you are.

You’ll want to double strain, lest you end up with something closer to a smoothie than a cocktail. And you’ll want to go all out with your garnishes. It's summer; your glass should look precisely like a circus. —Kenzi Wilbur

  • Serves 1
Ingredients
  • A palmful of mint leaves
  • 2 fingers’ worth of cucumber (about two 1/2-inch thick slices)
  • 1 large or 2 medium strawberries
  • 2 ounces Pimm’s No. 1
  • 1 large squeeze of lemon (up to a 1/2 ounce)
  • Best quality ginger ale
In This Recipe
Directions
  1. Add the mint, cucumber slices, and strawberry to the bottom of the shaker, and muddle with a muddler or the handle of a sturdy wooden spoon. Pour in the Pimm’s No. 1, then the squeeze of lemon. Fill shaker with ice, and shake for a good ten seconds.
  2. Double strain into a Collins glass filled with ice, and top with ginger ale. Garnish with a cucumber slice and a sprig of mint.

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Review
Kenzi Wilbur

Recipe by: Kenzi Wilbur

I have a thing for most foods topped with a fried egg, a strange disdain for overly soupy tomato sauce, and I can never make it home without ripping off the end of a newly-bought baguette. I like spoons very much.