We may currently be experiencing a bit of May gray here in Southern California, but that can’t stop me from celebrating spring’s seemingly endless harvest of fresh fruit in my favorite throw back cocktail, the Pimm’s Cup!
You guys, Pimm’s Cup cocktails are old school. Like late 1800’s kind of old school, but when a drink is this good it is no wonder that it has remained so popular over the years. There are lots and lots of versions of Pimm’s cups – some are more simple only calling for slices of cucumber and lemon. While others are loaded to the brim with fresh berries and herbs. No matter how you decide to serve them though they are without a doubt the cocktail for entertaining during the warmer months of the year.
I am so excited to have been asked to create my version of this favorite throwback cocktail to celebrate the launch of Better Homes and Garden’s latest must read magazine, Get Together! This magazine is available on news stands now and is packed full of great ideas for parties that will absolutely take your breath away. Whether al fresco entertaining is your thing or DIY spa inspired pampering parties are more your speed – there truly is something for every type of party you could imagine!
My soirée inspired version of the Pimm’s Cup is party perfect and dressed to impress with paper thin strips of Persian cucumbers and rhubarb, gigantic lemonade ice cubes and loads of fresh berries, cherries, citrus and mint. I love that it is easy to triple or quadruple the recipe for guests so that they can help themselves allowing me to mingle at the party instead of being sequestered at the bar. Although, I do suggest doing yourself a favor and printing out these super cute recipe cards Better Homes and Gardens designed so you can send your guests home with the recipe. Trust me, they are going to ask you for it!Print
Pimm’s Cup cocktails are great with all sorts of combinations of fruit, so don’t be afraid to customize this recipe and make it your own!
- 1 (4-inch ) piece of rhubarb, sliced thin on a mandoline
- 1 strip of Persian cucumber, sliced thin on a mandoline
- 3–4 cherries, pitted and halved
- 1 strawberry, leaves removed, sliced into thin pieces
- 3–4 raspberries
- 6 mint leaves
- 1 lemon wedge
- 1 1/2 ounces Pimm’s No. 1
- 5 ounces lemonade
- ginger beer, I use Bundaberg
- additional mint sprigs
- Wrap the rhubarb and the cucumber slices around the inside of a double old fashioned glass. Layer in ice cubes, fruit and mint leaves. Pour the Pimm’s No.1 and the lemonade over the fruit and ice and stir gently to combine. Fill to the top of the glass with ginger beer then garnish with a mint sprig and a cherry if desired. Serve immediately.