Dylan + Jeni
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
How to Make It
Step
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.
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