I’m one of those people who has to stare at a drink menu for a solid 5-10 minutes before I can make up my mind when it comes to a cocktail. If we’re talking wine, no problem there. Hit me with something dry, red and preferably from Argentina or Italy, and bing-bang-boom, I’m a happy gal. However, if the wine selection is scarce, I typically take a gander at the specialty cocktails.
Not all that long ago, my guy and I had ourselves a little Saturday day-date and I found myself mulling over the cocktail list, unable to make up my mind per the usual, until my eye came across a drink entitled “Pimm’s Cup.” Out of sheer curiosity, I decided to give it go, and lucky for me, it was a very enjoyable drink. In fact, I kinda wish I hadn’t enjoyed so many. Whoopsy daisies. Reel it in, Kelly.
It had just enough sweet and just the right amount of sour. The cucumber added to it a refreshing feel, along with the bubbles rising up from what I could imagine was likely ginger ale. In fact, this cocktail was so pleasant, that I decided I needed to get the recipe under my belt.
Before crafting the classic cocktail, I wanted to understand exactly what Pimm’s was. Turns out it’s a liqueur. Ok, good to know, but what in the world is liqueur? Great question, me. Liqueurs still contain alcohol and are usually derived from vodka, gin, whiskey, etc., but are typically enhanced by other flavor components, and (more times than not) aren’t quite as harsh in taste as straight liquor. Pimm’s specifically is a gin-based liqueur with both herbal and fruity notes, and like I said before, a little sweet and surprisingly, well… very pleasant. Please, enjoy.
2 thinly sliced orange slices
3-4 thinly sliced cucumbers rounds
2 ounces Pimm’s
Juice of half a lemon
3-4 ounces ginger beer or ginger ale
Sprig of mint for garnish, if desired
In a tall collins glass, add orange slices, cucumber rounds and whole strawberries. Top with ice to fill the glass. Pour over Pimms, lemon juice and ginger beer to fill the glass. Stir, garnish with mint and enjoy.