I’ve been trying to come up with some great Independence Day weekend cocktails to make for friends at a backyard barbecue/pool party, and I settled on the simple but rewarding Live Basil Gimlet (1.5oz. gin, five muddled basil leaves, half oz. simple syrup, and three-quarter oz. lime juice; created by Scott Beattie of Spoonbar in Healdsburg, California and covered here), but I needed another one.
A Pimm’s Cup sounded perfect. Not exactly an American cocktail, I’m afraid (although there is a British version and a New Orleans version), but nationality wasn’t one of my criteria.
Looking around, I found a couple of promising variations. Here’s one from Imbibe Magazine:
.25oz. lemon juice
Cucumber slice for garnish
Pour Pimm’s and lemon juice into an ice-filled glass, top with ginger ale, stir and garnish.
That’s pretty simple. Here’s another, slightly more complicated one from Jason Wilson, author of Boozehound and a spirits columnist at the Washington Post:
.5oz. lemon juice
1 ripe strawberry, hulled
2 cucumber slices (one for garnish)
Muddle strawberry, lime wheel and one cucumber slice. Add ice, pour in Pimm’s and lemon juice. Shake well; strain into a tall glass. Top off with a couple ounces 7-Up, stir gently, and garnish with cucumber slice.
For another opinion, I asked Sother Teague, head bartender at Rye in Williamsburg, Brooklyn, via twitter. He makes his Pimm’s Cups New Orleans style: Pimm’s, lemonade, 7-up, cucumber garnish.
After all of this, I realized that I had forgotten what was actually in a Pimm’s Cup. I would have put gin in it, and I might have tried muddling some basil. Hmm. Maybe I’m on to something.