A Pimm’s Cup is sort of like a garden on ice. Usually served with a cupload of fruit and veggie garnish, this drink is perfect for when you wish you were spending time outside but are dissuaded by the persistent, overwhelming, moist-armpit-like heat.
- 1 3-inch piece English cucumber, cut into 1/2-inch slices, plus 2 spears (for garnish)
- 3/4 cup Pimm’s No. 1
- 3 tablespoons fresh Meyer lemon juice or regular lemon juice
- 1/2 teaspoon sugar
- Ice cubes
- 2 sprigs each fresh rosemary
- 2 lemon slices
- 2 fresh strawberries, halved
- Ginger beer, chilled
Place 1/2-inch-thick cucumber slices in cocktail shaker. Using muddler or handle of wooden spoon, mash well. Add Pimm’s, lemon juice, and sugar. Fill 2 glasses with ice; set aside. Add ice to Pimm’s mixture, cover, and shake vigorously 20 times. Strain into glasses. Push 1 rosemary sprig, 1 lemon slice, and 2 strawberry halves down into each glass. Fill glasses with ginger beer. Garnish with cucumber spears.