Perfect Pimm's Cup
"Recently tasted this cocktail for the first time at a new Scottish restaurant in Rockville, Maryland. It was so delicious and refreshing! Not too sweet but lots of flavor. Just found the recipe from Chow and wanted to save it here at Zaar and share it. The Pimm’s Cup is to Wimbledon what the Mint Julep is to the Kentucky Derby. This cool, easy-drinking cocktail can sneak up on you, so sip slowly while you watch the matches. If you prefer more Pimm’s liqueur and no gin in your drink, swap the gin for another ounce of Pimm’s. (Any liquor can be substituted for the gin; rum, bourbon, whisky, etc.)"
- Ready In:
- 3mins
- Ingredients:
- 9
- Yields:
-
1 Drink
ingredients
- 1⁄4 ounce simple syrup
- 1⁄2 teaspoon peeled freshly grated ginger
- 3 -4 mint leaves
- 3⁄4 inch lemon wedge (about 1/8 of a medium lemon)
- 1 ounce dry gin
- 1 ounce Pimm's liqueur (No. 1)
- ice
- English cucumber, sliced lengthwise into strips with a vegetable peeler
- 1 1⁄2 - 2 ounces ginger ale (or ginger beer)
directions
- Place simple syrup, ginger, mint, and lemon in a cocktail shaker and muddle gently. Add gin and Pimm’s and stir to combine.
- Fill an 8-ounce glass halfway with ice. Coil 1 to 2 strips of cucumber around the inside top half of the glass. Strain the contents of the cocktail shaker into the glass and top with ginger ale. Stir gently and add additional ice cubes to fill.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
The picture above is of my daughter and me, taken about 35 years after the photo she posted on her Zaar page (WeBees); I’m the one in the goofy hat in her picture and she’s the one on the left in my picture.
Most of my pre-married life was spent in Northern California in the San Francisco Bay Area with all the wonderful produce, sea food and wines that the region offers. Five of my teenage years were spent in West Africa with my family (medical missionaries). On our way back to the US we traveled extensively throughout Europe and after marrying my Navy husband, we were moved to Asia. All this said because these travel experiences greatly influenced my interest in cooking and willingness to try new foods.
I’ve been with Zaar for about two years and have enjoyed trying new recipes and learning about the person who posted it. There are some crazy, wonderful and talented people out there, not to mention knowledgeable and gracious. It’s been great fun participating in the “Tag” and “Swap” games.
<a href="http://photobucket.com" target="_blank"><img src="http://i19.photobucket.com/albums/b161/tisht/freezer.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a><img src="http://i146.photobucket.com/albums/r271/copperhorse58/Zaar%20Food%20Photos/Food%20Photos%202008/herbspicesticker.jpg" border="0" alt="Photobucket"><a href="http://s19.photobucket.com/albums/b161/tisht/?action=view¤t=tish3.jpg" target="_blank"><img src="http://i19.photobucket.com/albums/b161/tisht/tish3.jpg" border="0" alt="Recipezaar Challenge 2008"></a><img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket">
<img src="http://i132.photobucket.com/albums/q23/vseward/Bevy/officialmemberofthebevtaggame.jpg">
Like many other Zaarites, I’ve collected hundreds of cookbooks. My favorites are from places that I‘ve visited around the world as well as my first, given to me by my mother when I went off to college - “The Graham Kerr Cookbook” by the Galloping Gourmet. My oldest cookbook was given to me by my grandmother – “The Boston-School Cook Book” by Fannie Merritt Farmer circa 1896.
I’m an Interior Designer but also taught Weight Watchers for about twenty years. It’s tough loving to cook and bake and still keep at a healthy weight!
