Lynn's Cup

“This mocktail was a collaborative effort between a ‘slightly dehydrated’ barkeep and a pregnant woman,” says Greg Best. It’s light, delicate and similar in appearance to a Pimm’s Cup, but prettier—pink-hued and flecked with bits of strawberry, basil and cucumber.

  • Servings: makes 1 drink

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  • 2 cucumber wheels
  • 1 strawberry, sliced
  • 5 basil leaves
  • Ice
  • 1 ounce fresh lemon juice
  • 1 ounce chilled Earl Grey syrup (3/4 ounce brewed Earl Grey tea mixed with 1 1/2 tablespoons sugar)
  • 4 ounces chilled ginger ale
  • 1 lemon twist and 1 mint sprig, for garnish

How to make this recipe

  1. In a chilled collins glass, muddle the cucumber, strawberry and basil. Add ice and the lemon juice, Earl Grey syrup and ginger ale; stir well. Garnish with the lemon twist and mint sprig.

Contributed By

500914 recipes/lynns-cup-cocktails-2012 2013-12-06T23:36:04+00:00 Greg Best summer|barbecue-cookout|nonalcoholic-drinks|1|brunch recipes,lynns-cup-cocktails-2012 500914

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