Thirsty: Pimm’s Cup

06/20/2013 2:31 PM

06/20/2013 2:35 PM

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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