Cucumber Pimm’s Cup

Pimm's Cup

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…

Ingredients

  • 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)

Preparation

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.

Serves 6

For a printer-friendly version of this recipe, please click here:  Cucumber Pimm’s Cup