when we haven’t been drinking beer, which has been the norm lately, i’ve really been digging the more bitter cocktails…mostly negronis with some other gin concoctions thrown in the mix.
i haven’t quite polished off the most recent bottle of campari, so i don’t know what possessed me to add another bottle of not so versatile liquor to our
overflowing well stocked bar, but i had read something about pimm’s somewhere & wanted to try it. so, it came home with us.
the first time we tried it, we just mixed it with sprite like the back of the bottle suggests. the herbaceousness of the pimm’s is pretty in your face, but it was fine. nothing great. i wasn’t overly thrilled with my purchase.
then i came across a recipe for the pimm’s cup cocktail, which is essentially just the sprite & pimm’s mixture with a whole bunch of fruit thrown in. like a pimm’s sangria. we just so happened to have the strawberries, oranges, lemons, apples & cucumbers the recipe called for, so we mixed up a pitcher.
what a difference!
the pimm’s herbaceousness is still there, but it plays much nicer with the lightly muddled fruit flavors swirling around in the glass & the cucumber adds just enough crispness to make this a perfect warm weather cocktail.
makes 8 servings
1 small cucumber, thinly sliced
16 strawberries, thinly sliced
1 orange, thinly sliced
1 lemon, thinly sliced
1 granny smith apple, cored & thinly sliced
2 cups pimm’s no.1 cup
6 cups sprite, 7-up, or other lemon lime soda
mint, for garnish
ice, for serving
layer sliced fruit in the bottom of a large pitcher. pour pimm’s & soda over top & gently stir together with a wooden spoon.
pour into ice filled glasses, being sure to get fruit in each glass. garnish with mint & enjoy.
from serious eats