Pimm’s Fruit Cup

Name: Pimm’s Fruit Cup
Yield: makes 2 quarts
Ingredients: 35 fresh mint leaves; 2 cups Pimm’s No. 1 cup; 3/4 cup Cointreau; 3/4 cup freshly squeezed lime juice; 20 thin cucumber wheels; 10 strawberries cut into quarters; 1/2 apple cut into thin slices (optional); 1/2 Bartlett pear, cut into thin slices (optional); 2 cups ginger ale

January 24, 2012

This is a party version of the Pimm’s Cup (pages 110 to 112), for when you want to give your guests a break during a three-day cricket match marathon. The difference is you have a few more fresh fruits at your disposal. We find it tastes best if in addition to the cucumber and mint you add strawberries, diced apples, and orange half-wheels. Then again, you can experiment for yourself and play with some seasonal fruits. Maybe some pears will give it your special touch; gin and pears mix really well. When preparing the large-batch cocktail, try to press the fruits and herbs very gently. It’s essential that you mix the large batch several hours ahead—ideally, the night before your guests arrive. Refrigerate it to let the fruits steep and release their essence into the blend.

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