Leopold’s Pimm’s Cup

Haley Traun | Madison, Wisconsin

The seasonally changing Pimm’s Cup at Leopold’s is one of the bar’s most popular drinks. This iteration, made for summer, incorporates strawberry, cucumber and mint. While most Pimm’s Cups call for muddled fruit, Leopold’s incorporates fruit into a syrup and garnish for a smoother finish.

Ingredients

Serving: 1

  • 2 ounces Pimm’s No. 1 liqueur
  • 2 ounces Pimm’s No. 1 liqueur
  • 3/4 ounce strawberry cucumber mint syrup (see Editor’s Note)
  • 3/4 ounce strawberry cucumber mint syrup (see Editor’s Note)
  • 1/2 ounce fresh lemon juice
  • 1/2 ounce fresh lemon juice
  • ginger, preferably Barritt’s, to top
  • ginger, preferably Barritt’s, to top

Garnish: mint, lemon, strawberries and cucumber

Directions
  1. Add the first three ingredients to a shaker and shake with ice.
  2. Strain over ice into a Collins glass.
  3. Top with ginger beer.
  4. Garnish with mint, lemon, strawberries and cucumber.
Editor's Note

Strawberry Cucumber Mint Syrup
2 cups whole frozen strawberries (or fresh, if available)
2 cups sugar
1 cup water
1/2 cup fresh mint leaves
1 cup cucumber-infused water (add 1 sliced cucumber to 1 quart of water; infuse for 2 to 4 hours, then strain)

Place strawberries, sugar and 1 cup water into a saucepan, and lightly simmer for 10 minutes. When the strawberries have completely broken down, remove the saucepan from the heat and add the mint leaves. Cover for 10 minutes, then pass through a fine-mesh strainer and let cool. Once cooled, add 1 cup cucumber-infused water. Keeps, refrigerated, for 2 weeks.

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