We're having an English breakfast with our neighbors down the hall tomorrow morning while watching DVR'd coverage of the Royal Wedding. Although usually reserved for Wimbledon, I couldn't think of a better libation than the time-honored Pimm's Cup to serve! My mixologist friend Stephanie Schneider, owner-operator of Huckleberry Bar in Williamsburg offered up her recipe and I am more than pleased to present it here on Evenings With Peter. I've already made the simple syrup and just can't wait to start juicing that ginger!
Makes 1 drink
2 oz. Pimm's
5 slices muddled cucumbers (seeds removed)
2 dashes Angostura bitters
1 oz. fresh lemon juice
1 oz. simple syrup, a 1:1 ratio of water and sugar or perhaps 2:1
1/2 oz. ginger juice, peeled ginger put in a juicer
Add ingredients into a shaker and throw in a fistful of ice. Shake, pour into a highball glass and tie one on while toasting to yet another SOB who has tied the knot. Cheers!
Thanks to wellfed.typepad.com for the gorgeous pic!
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