Winter Pimm's Cup Recipe

Chill glass and prepare garnishes

Place a highball or Collins glass in the freezer for 5–10 minutes to chill. While glass chills, thinly slice a cucumber into ribbons or 3–4 half-moons and pick a fresh rosemary sprig. Cut a small wheel or a long twist from a grapefruit and reserve.

Combine cocktail base

In a cocktail shaker, add Pimm's, gin, Amaro Pasubio, grapefruit cordial, and fresh lemon juice. Add a large handful of ice (enough to fill the shaker roughly 2/3 full).

Hard-shake for about 8–10 seconds until the shaker is well-chilled and slightly frosted. This both chills and integrates the slightly viscous cordial and Amaro.

Remove the chilled glass from the freezer and fill it about 2/3 full with fresh ice (use large cubes if available).

Double-strain the shaken mixture into the prepared glass over the fresh ice to remove small shards and any pulp.

Top with approximately 3 oz chilled sparkling water (adjust to taste). Gently stir once or twice to integrate without losing too much effervescence.

Nestle the cucumber ribbons against the inside of the glass and rest the rosemary sprig upright so it can perfume the drink. Finish with the grapefruit twist or wheel on the rim or floated on top.

Optionally, clap the rosemary once between your palms to release aromatics before placing it in the glass. Serve immediately.