At Better Luck Tomorrow in Houston, boozy coolers like this classic Pimm’s Cup are ideal for hot days. Here they combine muddled cucumber with Pimm’s, ginger beer, and a splash of Topo Chico (the Mexican mineral water with a near-cult following). Serve the cocktail in a collins glass.
Slideshow:More Gin Recipes
1 (1-inch) piece Persian cucumber
1 1/2 ounce Pimm’s
1 ounce lemon juice
3/4 ounce simple syrup
1/2 ounce dry gin (preferably Citadelle)
1 ounce ginger beer
1 ounce Topo Chico
Mint sprig and lemon wedge, for garnish
How to Make It
Muddle cucumber in a cocktail shaker; fill with ice. Add Pimm’s, lemon juice, simple syrup, and gin; cover and shake until chilled. Add ginger beer and Topo Chico, and stir gently to combine. Strain mixture into a Collins glass filled with ice, and garnish with mint sprig and lemon wedge.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.