In the spirit of all things retro-chic, kickstart your weekend with some DIY home mixology, starring Pimm’s.
Not that you ever need a reason to kick off the weekend with a cocktail, but in case you do, here are two takes on a traditional Pimm’s Cup, one entry-level and one with more advanced ingredients. Although Pimm’s was created in the 1800s (pre-speakeasy, baby), it saw a resurgence in the ’30s, ’40s and ’60s. We nabbed these recipes from Pimm’s-whisperer, Toby Maloney, who you probably know from Chicago’s Violet Hour fame. He’s currently chief creative officer of New York-based Alchemy Consulting and the man behind many of the menus in NYC’s hippest underground cocktail dens. Here are two of favorite spins on Pimm’s, no secret password required.
- 2 cucumber slices
- 1 strawberry for muddling + 1/2 strawberry to garnish
- 3/4 ounce ginger syrup
- 3/4 ounce fresh lime juice
- 1/2 ounce Tanqueray
- 1 1/2 ounces Pimm’s No. 1
- Mint, candied ginger, cucumber slice and/or 1/2 strawberry to garnish.
- Fill a Collins glass with shard ice and two cucumber slices.
- Muddle Pimm’s, Tanqueray, lime juice, ginger syrup, strawberry and ice.
- Strain into glass, top with soda and garnish with mint sprig, candied ginger, 1/2 strawberry and/or a cucumber slice.
Pimm’s Cup Variation #2
- 1 3/4 ounces Pimm’s No. 1
- 1/4 ounce Lairds Applejack
- 1/2 ounce St. Germain
- 3/4 ounce fresh lemon juice
- 1/4 ounce simple syrup
- 9 drops Angostura bitters
- 1 cucumber slice to garnish
- Orange peel to garnish
- Fill a Collins glass with shard ice and a cucumber slice.
- Shake all ingredients (except for cucumber) in a shaker of ice.
- Strain into glass and garnish with cucumber slice and an orange peel.