Summer Cocktails: Pimm’s Cup
Brimming with the fruits of the season, a classic Pimm’s Cup is a delicious way to celebrate summer. Here’s how to make this easy and refreshing warm-weather cocktail.
2 ounces of Pimm’s No. 1 (a gin-based liqueur founded by James Pimm)
Ginger ale (or ginger beer if you prefer a bit more spice)
Fresh fruit (sliced oranges, lemons and limes, strawberries, blackberries, etc.) for muddling
A cucumber wheel and mint sprig for garnish
Gently muddle the fruit in a chilled cocktail glass. Add the Pimm’s No. 1 and ginger ale or ginger beer and stir to combine the ingredients. Add ice to fill the glass and garnish with the cucumber and mint.
Photo source: The Bojon Gourmet
Summer Cocktails: Orange Blossom and Lemon Verbena Fizz
Today is National Orange Blossom Day, and we’ll be celebrating with this fizzy, herbal, and refreshing cocktail. Join us, won’t you?
Small handful of lemon verbena leaves
1/2 tablespoon orange blossom water
1 ounce lemon verbena syrup
1 ounce gin
Lemon to garnish
Muddle the lemon verbena leaves with the back of a spoon in an 8-ounce glass, bruising them a little. Pack the glass with ice. Pour in the blossom water, syrup, and gin and stir. Top off with the soda water. Stir, garnish with lemon, and enjoy.
To read more about orange blossoms, click here. For more delicious cocktail recipes, click here. For a story about the best citrus-hued tabletop products, click here.
Summer Cocktails: Watermelon and Basil Gimlet Fizz
8 basil leaves, torn, plus more for garnish
1 teaspoon sugar
1 tablespoon fresh lime juice
1 ounce vodka
3 ounces seltzer
Cut the watermelon into one-inch cubes and freeze them in a single layer for at least one hour. Muddle eight basil leaves with a teaspoon of sugar in the bottom of a glass. Stir in a tablespoon of fresh lime juice and an ounce of vodka. Add the watermelon cubes. Add three ounces of seltzer. Garnish with basil.
Summer Cocktails: Sweet Tea Bourbon Cocktail
This delicious bourbon-based cocktail is easy to make, refreshing to drink, and a lovely way to welcome June, which is National Iced Tea Month.
6 cups of water
4 or 5 black tea bags
1/4 cup agave syrup or honey
1/4 cup of bourbon
4 to 6 sliced orange rounds
6 springs fresh mint
Bring water to a boil. Turn off the heat and add the tea bags. Steep the tea for 3 to 5 minutes. Remove the tea bags, place the tea in a large pitcher, and let it rest in the refrigerator until it’s cold. Place agave, bourbon, orange slices, and fresh mint in a medium bowl and muddle the ingredients using the back of a spoon or a wooden muddler. Add the mixture to the pitcher of tea and stir well. If you like, you can strain the orange wedges and the mint leaves from the mixture before pouring. Fill the glasses with ice. Garnish with mint leaves and an orange wedge and enjoy.
Recipe: Joy’s Kitchen
And here are a few more cocktail recipes we think you’ll enjoy:
How to make a classic Mint Julep and four twists on the classic
How to make a classic margarita