As Eric and I packed for our weeklong trip to the Cape, we both felt it was necessary to box up some of our liquor cabinet. What a shame it would be if we wanted to make a drink with vermouth in it, only to find we had none! Our traveling bar was chalk-full of bottles of Aperol, St. Germain, Pimm’s, and assorted infused syrups and bitters. Over the next seven days, more than a few of those were emptied. We were very productive.
Unlike the traditional Pimm’s Cup, which is a simple concoction of Pimm’s topped with lemon-lime soda, I decided to use tonic and add a splash of Aperol to kick things up a notch. A squeeze of lemon and a cucumber garnish turns this into the perfect late summer beverage. It almost makes you forget how quickly this summer is flying by.
Pimm’s and Tonic
8 oz Pimm’s
2 oz Aperol
1 oz lemon juice
1 English cucumber, peeled lengthwise into thin strips.
1. Pour 2 ounces of Pimm’s, 1/2 ounce of Aperol, and 1/4 oz lemon juice into each Collins glass.
2. Fill three-quarters of the way with ice.
3. Garnish the glass with cucumber.
4. Add tonic.
5. Give a quick stir with a spoon and serve.