Fresh ginger, lime, and tarragon give this Pimm’s Cup outrageous flavor.
A classic Pimm’s Cup recipe usually includes some combination of sliced cucumber, strawberries and citrus fruit. The add-ins are subject to interpretation, just like your basic sangria. But Pimm’s drinks are typically topped off with ginger ale or lemon-lime soda for sweetness and fizz.
As you know, I’m not one for overly fruity anything, and I don’t particularly like random chunks of apple in my wine or vodka. So I was relieved that my Pimm’s punch was full of flavor without any of the actual fruit.
Instead of using soda, I made my own fresh ginger simple syrup. It’s only slightly sweet with a tablespoon of maple syrup. You can add more if you like, especially since there isn’t any fruit hanging out adding more natural sugars to the mix. And in place of the shiso leaves, which can be hard to find, I used a few bushy sprigs of fresh tarragon. I liked how the anise played nicely with the cucumber.
You can make a big batch and serve it out of a pitcher, or feel free to load up a few leftover pint containers with ice and pour yourself a chef-y over-sized portion of this Pimm’s Cup recipe.
- 2 in. fresh ginger peeled and sliced
- 1 tbsp raw honey or maple syrup
- 8 sprigs tarragon
- 1 1/2 cups Pimm's No. 1
- 1 lime thinly sliced
- 1 1/2 cups soda water
- 1 cucumber cut lengthwise into 8 wedges
- Bring 1 cup of water to boil.
- In a heatproof cup or bowl, pour the boiling water over the ginger slices.
- Allow to steep for 20 mins, or overnight.
- Stir in the raw honey.
- Remove the leaves from the bottom of half of the tarragon sprigs and add to the ginger water, followed by the Pimms, and lime slices.
- Chill for 10 mins, then add the soda water.
- Fill 4 punch, Tom Collins, or pint glasses with ice and divide the Pimm’s mixture between them. Garnish with 2 cucumber wedges and the remaining tarragon sprigs.