Pimm’s Cup Recipe

Chill glass and prepare garnishes

Chill a tall Collins or highball glass in the freezer for 5–10 minutes. While the glass chills, slice the strawberries in half, cut a few thin cucumber ribbons with a vegetable peeler, and slice an orange wheel. Prepare two fresh mint sprigs for garnish.

Place the cucumber ribbons and halved strawberries into the bottom of the chilled glass. Add the orange wheel by slipping it inside the glass against the wall for visual appeal.

Combine base ingredients

Add the Pimm's No.1 (3 oz), caramel syrup (0.5 oz), fresh lemon juice (0.5 oz), and 2 dashes of Angostura bitters into a shaker or mixing glass filled with a small amount of ice. Stir briskly for about 10 seconds to chill and dilute slightly.

Pour and top

Strain the chilled mixture into the prepared glass over fresh ice (about 1 cup). Top gently with 4 oz chilled ginger beer, pouring slowly to preserve carbonation. Stir once gently with a bar spoon to integrate.

Garnish with the remaining cucumber ribbons tucked into the glass, the two mint sprigs (slap the mint lightly between your palms before garnishing to release aromatics), and float an extra strawberry or the orange wheel on top if desired.

Finish with 2 additional dashes of Angostura bitters on the foam/top of the drink for aroma. Serve immediately with a straw or stirring stick.