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SPM-Pimms Cup

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Thirsty: Pimm’s Cup

Posted: Thursday, Jun. 20, 2013

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Rachel Wormser

Rachel discovered her love of food at a young age - cooking with her mother and finding joy in preparing food for others. Rachel worked in restaurant public relations in New York City before moving to Charlotte in September 2011. These days she's nurturing her own passion for local fare as Charlotte's food culture grows.

I am not a mixologist—I leave skills like that to my talented friends around town. But, I can give myself enough credit to say that I can make a mean Pimm’s Cup. Simple and underappreciated, Pimm’s is my go-to on a warm day—or any day, for that matter.

Created in 1823 by shellfish monger James Pimm to accompany his briny offerings, Pimm’s No. 1 is a slightly spicy British liqueur with citrus notes. And from New Orleans to NYC, Pimm’s has made its stake as a refreshing summer cocktail with many interpretations.

I discovered the Pimm’s Cup at one of my favorite bars in New York. Wilfie & Nell , a British-style pub in the West Village, was my favorite afternoon stop for a perfect scotch egg and a Pimm’s Cup made-to-order. Since then I’ve been hooked and have worked on my own recipe.

Pimm’s Cup

To make 1

4 ea. Cucumber slices

1 ea Strawberries, sliced

4 leaves Mint (I have grapefruit mint growing right now so that is what I use)

2 oz Pimm’s No. 1

3 oz Lemon Soda or Ginger Ale

To finish Seltzer

In a glass, muddle the cucumber, strawberries and mint together, reserving a slice of cucumber and strawberry for garnish. Add a scoop of ice. Add the Pimm’s and Grapefruit soda and stir. Top with a splash of seltzer and garnish with the cucumber and strawberry slices.

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