Pimm’s & Grapefruit Spritz Recipe

Chill glassware

Place two large wine glasses or stemmed goblets in the refrigerator or fill with ice water for 5–10 minutes to chill while you prepare ingredients.

Prepare fruit & herbs

Thinly slice the cucumber into rounds, hull and quarter the strawberries, tear the mint leaves gently to release oils (do not fully pulverize), and cut two small pink grapefruit wedges for garnish. Reserve additional grapefruit to juice if you need fresh juice.

Add solids to glass

Discard the ice water from the chilled glasses if used. Divide cucumber slices, strawberry quarters, and half the mint leaves between the two glasses, dropping them into the base of each glass.

Measure and pour Pimm's & juice

Add 2 tablespoons (approx. 30 ml) of Pimm's No.1 to each glass, then pour 45 ml (3 tbs) of fresh pink grapefruit juice into each glass.

Light muddle

Using a cocktail muddler or the back of a spoon, gently press the cucumber, strawberries, and mint just enough to release fragrant oils and faint juices—avoid over-muddling to keep the drink bright and not bitter.

Add ice

Fill each glass about two-thirds full with fresh ice cubes.

Top with bubbles

Divide 60 ml (approx. 2 oz) of sparkling wine between the glasses, then add 30 ml (1 oz) of club soda to each glass to give a refreshing spritz. If you prefer less alcohol, reduce the sparkling wine and increase soda accordingly.

Taste and adjust

Stir gently once with a bar spoon to integrate. Taste; if you prefer slightly sweeter, add 1/2 tsp simple syrup to one or both glasses and stir gently to combine.

Garnish each glass with a small sprig of mint, a thin cucumber wheel on the rim, and a wedge of pink grapefruit. Optionally float an extra halved strawberry on top for color.

Serve immediately with a long cocktail spoon or straw so guests can stir in fruit as they drink.