Pimm Daddy Recipe

By
Maggie Hoffman
Maggie Hoffman is a contributing writer at Serious Eats.
Maggie Hoffman
麦琪·霍夫曼是一个作家和编辑的焦点ing on cocktails and food. She was the managing editor for Serious Eats until 2016 and is the digital director for Epicurious.
Learn about Serious Eats' Editorial Process
Updated August 30, 2018
20130411-pimms-12.jpg
Wes Rowe

This rye-based Pimm's cocktail was created by Taylor Bense of The Post Office in Williamsburg, Brooklyn. We added a touch more lemon to our taste. Muddled cucumber adds a lovely freshness to the drink.

Note:To make simple syrup, combine 1 cup water with 1 cup sugar in a small saucepan and heat over medium heat, stirring constantly, until sugar is dissolved. Cool before using. Simple syrup will keep in a sealed container in the refrigerator for up to 5 days.

Recipe Details

Pimm Daddy Recipe

Active5 mins
Total5 mins
服务1 serving

华体会应用下载

  • 2 half-inch slices peeled fresh cucumber
  • 1/2 ounce simple syrup
  • 3/4 ounce freshly squeezed lemon juice from 1 lemon
  • 3/4 ounce Pimm's No. 1
  • 2 ounces Rittenhouse Rye
  • Garnish: cucumber ribbon (optional)

Directions

  1. In a cocktail shaker, muddle cucumber rounds in simple syrup until mixture is an even paste. Add lemon, Pimm's, and rye, and fill shaker with ice. Shake until well chilled, about 20 seconds. Strain into ice-filled rocks glass. Garnish with cucumber ribbon if desired.

Special equipment

cocktail shaker and strainer, muddler

This Recipe Appears In