Drink This Now: SpringHouse Pimm’s Cup

Add cover model to SpringHouse mixologist Will Abner’s resume. Our talented master-mixer shares his recipe for a classic warm-weather cocktail in the summer issue of Lean magazine.

While the low-alcohol content of the SpringHouse Pimm’s Cup makes it a great cocktail for Lake Martin adventures and entertaining, the refreshing drink is also a British summer staple. The original Pimm’s No 1 was made with gin, quinine and a secret mix of herbs meant to aid in digestion. The Brits enjoy a Pimm’s Cup while watching Wimbledon, cricket or relaxing in the garden. We Russell Landers prefer our Pimm’s lakeside. Start mixing!

SpringHouse Pimm’s Cup

Ingredients:
Springhouse Pimm’s Cup
1.75 oz Pimm’s
1.5 oz house sour mix*
1.5 oz Buffalo Rock Ginger Ale
Cucumber wheels & fresh rosemary sprig for garnish

*Springhouse Sour Mix (makes one quart):
Combine 2/3 cups fresh lemon juice, strained; 2/3 cups fresh lime juice, strained; juice of half an orange,strained (about 2 oz); 1.75 oz simple syrup; and 3/4 cup water in a quart-sized pitcher or container. Stir. Can be used for up to four days.

How to prepare:
Build the drink in the glass. Start with the Pimm’s; add sour mix; then top with Buffalo Rock Ginger Ale (or your favorite ginger ale.) Garnish with cucumber, fresh rosemary sprig. Lemon, lime, orange, or mint is great, too.