Oh, Pimm’s Cup. Classic, refreshing, perfectly summery cocktail that speaks of evenings outdoors, tennis matches, Heathrow. September may be threatening the lighthearted kind of drinking that is perfectly expressed in July, but the weather’s still warm enough to justify a drink like this. The variations are limitless. The first I tasted fell on the more savory end of the spectrum, and since then it’s what I’ve preferred where a Pimm’s Cup is concerned. Pimm’s Cups have been well-documented this summer: Orangette has a marvelous and perfectly-timed iteration on the classic, and pictures and pancakes features an appealingly minimal take on the refreshing drink.
In this version I’ve omitted gin and added sparkling water to cut the sweetness. If you’d prefer a little more kick than the kind of light summer’s eve quaffing this version provides, boost its capacity for inebriation by adding that gin, and adjust to taste.
For each drink:
2 oz Pimm’s No. 1
1.5 oz Italian Lemon Soda
1.5 oz Ginger Beer
1 oz sparkling water
In each cup, muddle one slice cucumber with a small sprig of mint. Add the Pimm’s, lemon soda, ginger beer and sparkling water, and stir. Add some ice. Garnish with another slice of cucumber, another sprig of mint, and lemon.