I cannot believe that it has been a year since I wrote about the “100 days of May” – and here we are, right back at it. I am in the middle of a marathon of sorts – the marathon to get to the end of the year. Only two more weeks to go…will I actually make it? Only time will tell.
My husband and I are still obsessed over cocktails – it is a phase we have been going through for a while now. For me, it is a lot like cooking. I love finding different flavor combinations that go really well together. Unfortunately it is not something we do often enough – but it certainly is fun. My girls have also gotten into the spirit of things, and whenever I made up a new cocktail for us – I try to make a non-alcoholic mock tail version for them – they love it.
When my husband was growing up, his mother was what we call a “Super Mom” – she stayed home, was very involved with their activities, and loved to host all the neighborhood kids and moms. Years ago we were at a restaurant and we saw Pimm’s Cup on the menu – and it reminded him of his mother. She was quite the tennis player when he was young – and I guess Pimm’s Cup was a drink she served her friends after playing tennis. I have been looking for an excuse to make the drink ever since. When I saw it in Cooking Light the other month, I was so excited to put it in the recipe pile. Of course a drink like this is screaming for a hot and sunny day – which we don’t get very often in sunny Seattle – but I just couldn’t wait. I made it the other weekend for Book Club, during a sun break – and I thought it was delicious. It is not a strong drink, but nice and thirst quenching. The recipe below also lends itself very nicely to making a non-alcoholic version – just omit the Pimm’s Cup, and you will have a wonderful drink that everyone can enjoy.
So – as we approach Junuary in Seattle – I hope that the rest of the country is gearing up for summer. And, if you are stuck in the “100 days of May,” don’t fret – school will be out soon, and then comes a whole bunch of new races. During a marathon it is important to replenish – it’s the only way to finish strong…
- 2 cups prepared lemonade
- 1 large cucumber, cut into 1/2-inch-thick slices
- 1 cup Pimm’s No. 1, chilled
- 1 cup ginger ale, chilled
- 6 cucumber spears (optional)
- Mint leaves (optional)
Combine prepared lemonade and cucumber slices in a large pitcher. Refrigerate for 8 hours or overnight.
Add Pimm’s and ginger ale to pitcher. Pour 1 cup mixture into each of 6 ice-filled glasses. Garnish with cucumber spears and mint leaves, if desired.
For a printer-friendly version of this recipe, please click here: Cucumber Pimm’s Cup