I am not a mixologist.
To be honest with you, I am not even very good at drinking. Alcohol and I are not the best of friends, which means – Hello, My Name Is Designated Driver.
It’s okay, I don’t mind. Someone needs to do it, and if it’s me, it’s me. That way I am fresh and able to remember all of the nonsense the rest of you did in your drunkenness. I enjoy that part.
But here’s the thing…I was introduced to the drink called a Pimm’s Cup.
I have no idea who Pimm is, but I did Google him. All you need to really know is that he’s a genius. Dead and gone, but genius nonetheless. And I? I am now a drunk.
I feel like such a grown up making and ordering this drink, and I’ll warn you – you won’t even feel it coming. In fact, you probably won’t find it many places. I for one have had it in every Four Seasons Hotel across the country, as well as my favorite local restaurant, The Bank, but no where else. Perhaps it’s too distinguished? Too posh? This drink is smooth. Refined. Slick and flavorful but not once will you think – this is alcohol. You will only think – oh, no…I need another.
Another warning: this drink does require a bit of effort. You’ll be muddling. Shaking. Stirring. Making lemon simple syrup. At least my version does, and I am telling you that MY version is the best version.
It is Pimm’s Cup Perfection.
One sip, you’ll agree.
So make up a batch, share with a friend. Attempt Day Drinking as Brandi and I do, and let us know how that goes. We’ll be the ones eyeball deep in a Pimm’s Cup at 1pm on Thursday.
Don’t knock it ‘til you try it.
Just don’t attempt Tequila for breakfast, because both of us will tell you now…bad idea. We may know first hand how that little story goes. It does not involve a sombrero or la cucaracha.
No bueno, amigo.
- 3 lemons, juiced
- 1/4 cup Dixie Crystals sugar
- 1 1/3 cup Pimm’s #1 Liqueur
- 1/2 English cucumber, cut into 4 pieces
- 16 fresh mint leaves
- 2 cans Ginger Beer
- 4 springs fresh rosemary (garnish)
- Blueberries (garnish)
- 4 slices English cucumber (garnish)
- Combine lemon juice and sugar in a small sauce pot over medium low heat. Simmer until all sugar is dissolved. Remove from heat and allow to cool.
- In each serving glass or a shaker, muddle a piece of cucumber and 4 mint leaves. Top with crushed ice. Add 1/3 cup of Pimm’s Liqueur and 3-4 Tablespoons of the lemon syrup. Shake vigorously.
- Pour out of shaker (or simply leave in glass) and top with 1/2 can of ginger beer. Stir with rosemary. Garnish with cucumber slice and fresh berries, if desired.