A Pimm’s Cup is to Wimbledon what a mint julep is to the Kentucky Derby. Produced in Great Britain with a low alcohol content (25% by volume) this is the perfect drink to help use up some of those cucumbers that are taking over your garden right about now.
This recipe is adapted from a bartender at a French brasserie in Brooklyn, NY called Le Barricou which I visit just about every time I am in New York.
- 4 slices cucumber with skin
- Squeeze of lemon juice
- 2-3 ounces Pimm’s
- Ginger ale
- Lemon slice or wedge for garnish
Add cucumber slices to a collins glass then squeeze a little lemon juice on top. Muddle gently (you remember the Muddler), especially on the skins to release the oil from the cucumber. Add the Pimm’s, then the ice cubes (bar tip: pouring alcohol directly over ice cubes will melt the ice and water down the drink). Add ginger ale to fill and garnish with a lemon wedge. Shake from one glass to another making sure the cucumber slices end up on top.
The essence of the cucumber every time you lift your glass really makes this one of the more refreshing summertime drinks around. There are of course variations to this recipe, one of which includes substituting the ginger ale with lemonade.
H&H Happy Hour is written by Forest Hill resident, Tim Vidra, and is a bi-monthly summer series of cocktail recipes with a twist – often incorporating finds from his own organic garden. View these and more recipes at Tim’s food blog, E.A.T., advocating the use of simple local ingredients and sharing tips for how to incorporate them into dishes that will impress.