Pimm's Cup Cocktail

Photo Credit: Jenny Park and Teri Lyn Fisher
  • Yield: 4 servings


8fluid ounces Pimm's No. 1
2 lemons, juiced
12fluid ounces ginger beer
4 Persian cucumber strips, 1/8 inch thick, blanched


  1. Divide the Pimm’s and lemon juice evenly among four Collins glasses and stir.
  2. Fill each glass with ice and finish each cocktail with ginger beer.
  3. Garnish with skewered cucumber strips and lemon wedges, if using. Serve.

Cucumber Garnish:

  1. Fill a small pot with water and bring to a boil.
  2. While waiting for the water to boil, make an ice bath by pouring 2 cups of ice and 4 cups of water into a mixing bowl.
  3. Carefully drop the cucumber strips into the boiling water and boil for 30 to 45 seconds.
  4. Using tongs, gently remove the strips from the pot and drop into the ice bath.
  5. Once the strips have cooled completely, skewer them onto long cocktail picks.

Recipe From Cocktails for the Four Seasons by Jenny Park and Teri Lyn Fisher, (Peter Pauper Press, 2014)