Recipe: Pimm's Cup

I think Spring might be here to stay this time around. I'm looking at the 10-day forecast and temperatures are finally staying above 60 degrees and we're seeing some sun. Thank goodness! Yesterday was the first day in a long while we saw some sun and warmer weather, and I knew I wanted to make a Pimm's Cup to celebrate. Spring says Pimm's Cup to me. On hotter days I want all the citrus and herby cocktails I can find, but we aren't there yet and a Pimm's Cup is the perfect Spring drink. Herby from the Pimm's no. 1, slightly citrusy from some lemon slices, and fruity and refreshing from the muddled strawberries and cucumber. Perfect.

The first time I had a Pimm's Cup was while visiting one of my best friends in New Orleans. We had driven out to the country for a family party and decided to stop at one of the plantations we passed. Neither of us are particularly interested in plantations tours or giftshops (I honestly feel like they downplay slavery and it makes me uncomfortable), so we found our way to the plantation bar, ordered the most southern cocktails we could think of (Pimm's Cup and a Mint Julep) and wandered the gardens for an hour. Since then I've had them multiple times, and if you're ever in Philly, Village Whiskey makes a damn good one. But here's how I like it:

Pimm's Cup

Yields one cocktail

4 oz Pimm's no. 1
2 small strawberries, cut in fourths
2 lemon slices
several mint leaves
3-4 cucumber slices
Ginger beer or Ginger ale.

In a cocktail shaker, muddle strawberries, mint, lemons slices, and cucumber slices. Add ice and Pimm's no. 1. Shake to combine. Fill a pint glass with ice and strain cocktail into glass. Add ginger beer until the glass is full, stir. Garnish with lemon slices, cucumber slices, and a strawberry. Cheers.