Rustic Pimm’s Cup

Chantal Tseng | Washington, D.C.

This mash-up of sophisticated Wimbledon cocktail and gap-year-friendly shandy blends high and low sensibilities into one summer-ready drink. Chantal Tseng first learned how to make a Pimm’s Cup from the back of a Pimm’s bottle at the Tabard Inn; this version brings together her love of the classic drink (and tennis) with memories of back-packing through Europe drinking shandygaffs. Cucumber syrup references the traditional garnish and makes it easier to batch. “If Pimm’s Cups were drinks for the sophisticated tennis fans and shandygaffs were for the less-than-mature, learning-how-to-drink kids, then a combination is the Rustic Pimm’s Cup,” says Tseng.


Serving: 1

  • 2 ounces Pimm's No. 1
  • 1/4 ounce lemon juice
  • 1/4 ounce lime juice
  • 1/4 ounce cucumber syrup
  • splash seltzer
  • 2 ounces ginger ale (prefereably Blenheim's)
  • 2 ounces wheat beer (Hefeweizen of choice)

Garnish: slice of cucumber and lemon wheel

  1. Mix Pimm's, lemon and lime juices, cucumber syrup and seltzer
  2. Add cracked ice, ginger ale and beer.
  3. Garnish with cucumber and lemon.
Editor's Note

To make homemade cucumber syrup, blend together 2 large whole cucumbers and 1 cup sugar. Strain and keep chilled.