This is a relatively simple Pimm’s Royale—that is, a basic Pimm’s cup livened up by a good dose of Champagne. The drink is emblematic of the restrained classicism to be found at the Houston bar Tongue-Cut Sparrow. The perennial argument regarding the proper garnish of this drink is answered with the use of both cucumber and mint.
Bobby Heugel, Tongue Cut Sparrow | Houston
- 2 ounces Pimm’s No.1
- 3/4 ounce lemon juice
- 1/2 ounce simple syrup (2:1, sugar:water)
- 1 1/2 ounces Champagne, to top
Garnish: 2 orange wheels, 2 cucumber wheels (inside the glass), 3 cucumber wheels pierced with a mint sprig
- Combine all ingredients, except the Champagne, in a mixing tin and shake with ice.
- Strain into a tulip glass over ice.
- Garnish with cucumber wheels, orange wheels and cucumber pierced with mint.