The Pimm’s Cup Cocktail

So, it’s Saturday afternoon, midway between lunch and dinner and I want to feel a little festive, just festive enough to plan a nice evening.  How about a nice cocktail?  The Pimm’s Cup, a refreshing concoction made with mint, ginger beer, cucumber, lime, Cointreau and Pimm’s no. 1.  What’s not to love?   I know this beverage has been around a long long time, but it first entered my radar as a regular brunch cocktail while in NOLA at Elizabeth’s.  I became accustomed to this drink accompanying the Praline bacon and Crab cake eggs Benedict.  The Pimm’s Cup has always been a combination of either Ginger beer or lemonade or even sparkling wine with chopped fruit, such as apples.   This drink is very popular in England and is still the staple cocktail at the Wimbledon tennis tournament.  The Pimm’s Cup is also a regular at British Polo matches and summer garden parties.  I am not suggesting that this is a uppity, nose in the air drink. I see it as an alternative to the common Moscow Mule.   When making cocktails you can be compelled to wing it a little, but I do prefer to use a shot glass and try to measure correctly, that way your drinks will all taste the same.  For me, this version is flavorful and refreshing with just the right kick.  You be the judge, just use temperance when you do.

Begin with two tall (Tom Collins) glasses filled with ice cubes.

Add three thin slices of fresh cucumber to each.

Add six fresh mint leaves to each glass.

Now, add 3/4 oz. of fresh squeezed lime juice to each glass.

Add 2 oz. of Pimm’s No. 1.

Add 3/4 oz. of Cointreau Orange Liquor

Looking good!

Pour the contents into a shaker and give a few good shakes to combine everything, then pour back into the glass.

Top off with Ginger Beer, or 2 – 4 oz, depending on how strong you like your cocktail.

(Note: this step can be substituted with Lemonade or Champagne or sparkling wine.)

Enjoy!