Pimm's and Tonic
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 chock-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
Pimm's and Tonic
Pimm's and Tonic
Servings 4 drinks
Ingredients 8 oz Pimm's 2 oz Aperol 1 oz lemon juice 1 English cucumber, peeled lengthwise into thin strips. Tonic
Instructions
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.
