And just like that, summer comes to an end. Back-to-school is in full effect, and hints of fall are in the air. But before you start crooning “Summer Nights,” grab a drink and head outside. Eat a hamburger piled with tomatoes and onions, have some corn, and a summery dessert. And you’ll need a Pimm’s cup, it’s only right.
Pimm’s cups have quickly become my favorite summer cocktail. Besides the mellow flavors, it’s fun to drink a cocktail stuffed with herbs and vegetables. So make a few this weekend and raise a glass to the end of a great summer.
Classic Pimm’s Cups (adapted from Bon Appetit)
makes 2 drinks
for the cocktail
1/2 cup diced cucumber
2 tablespoons mint leaves
1/4 cup lime juice
1 teaspoon honey
1 cup Pimm’s
1 bottle ginger beer
for the garnish
2 sprigs each tarragon and mint (or thyme, rosemary, or basil)
4 cucumber spears
4 strawberries sliced (Everbearing strawberries are still kicking around, otherwise use citrus or stone fruit)
4 lime slices
Fill 2 tall glasses with ice and set aside.
Place the diced cukes and mint leaves in a large cocktail shaker and mash vigorously with a muddler or the handle of a spoon. Add the lime juice, honey, and Pimm’s. Fill the shaker with ice, and shake for about 15 seconds. Strain into prepared glasses filling each halfway, add the cucumber spears, herb sprigs, lime and strawberry slices, and top each glass off with ginger beer.