Pimm's Iced Tea Cup

Bemelmans Bar, Manhattan

Consulting mixologist Brian Van Flandern created this summery Pimm's Cup with country club cocktails in mind. "The key," says Van Flandern, "is to steep the mint tea for only one minute to avoid bitterness."

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  • Servings: Makes 6 drinks
KEY: Fall, Winter, Cocktail Party, Dinner Party, Graduation Party, Halloween, Holiday Open House, New Year's Eve, British, Cocktails, Make Ahead

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  • 6 ounces Pimm's No. 1 (English gin-based aperitif)
  • 3 ounces gin
  • 12 ounces chilled brewed mint tea
  • 3 ounces Ginger Syrup
  • 3 ounces fresh lemon juice
  • 1/4 teaspoon orange bitters
  • 12 ounces chilled ginger beer
  • Ice
  • 6 unpeeled cucumber wheels
  • 6 orange wheel quarters
  • 6 mint sprigs

How to make this recipe

  1. In a pitcher, combine the Pimm's, gin, mint tea, Ginger Syrup, lemon juice and orange bitters and refrigerate until chilled, at least 1 hour. Add the ginger beer to the pitcher, stir and strain the drink into ice-filled collins glasses. Garnish with the cucumber wheels, orange wheel quarters and mint sprigs.
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