Pimm's Cup

I like to consult John on any and all cocktails I feature, but I almost wish I'd kept my mouth shut about this week's Pimm's Cup. Apparently card carrying members of San Francisco's bartending elite have decided that DIY Pimm's are their pom poms, so what follows is a medium-sized batch of a homemade liquor you can buy at the store. It surprises me to admit it, but it's actually well worth the effort.


Pimm's Cup

3 oz Pimm's
Fresh mint
Cucumber
3/4 oz freshly squeezed lemon juice
Ginger beer

Place 6 mint leaves and 2-3 cucumber slices in a shaker or bar glass, add lemon juice and gently muddle. Add Pimm's and ice, shake for 5 to 10 seconds. Strain into a Collins glass over ice, fill with ginger beer and garnish.


Homemade Pimm's

3 oz London Dry Gin
3 oz Sweet Vermouth
3 oz Lillet
3 oz Dubonnet
3 oz Campari

Add all ingredients to a pitcher, stir until combined.

Notes: While John picks Beefeater Gin for the London Dry and Carpano Antica for the sweet vermouth, the plain truth is that all these ingredients are mixed, then combined with fruit and ginger beer–no need to run out and buy a new bottle of gin. That said, the Lillet, Dubonnet and Campari are pretty important flavors and hard to substitute.

You'll have Pimm's enough for at least four cocktails, but it will stay good in your refrigerator for some time should you only be requiring one. While I always thought my recent interest in the Pimm's Cup was a maturing of my palate, it turns out it was just better booze–who would have guessed?


We're off to Tulsa for football, family and an early birthday celebration-what are you up to this weekend? Hope it's wonderful, whatever it may be!

Image from the Style Notebook.