My dad called last week to remind me that yesterday was Race Day. No, we’re not talking about The Tour de France, Kentucky Derby or Indy 500, but the annual Oxford-Cambridge Boat Race (my dad’s college was St. Catherine’s, so the Oxford victory yesterday was the outcome hoped for). What better excuse to make a mint-filled pitcher of Pimm’s Cup, the traditional English cocktail of Pimm’s No. 1 liquor, bitter lemon soda, strawberries, fresh mint, cucumbers and orange slices! (I also like to add blueberries and a splash of gin.) When we lived in England as kids, they’d serve these marvelous cocktails at weddings and boat races. Kids got the unleaded versions with no Pimm’s, but truth be told we were missing the the best part, and that’s letting the fruit soak up the booze and eating once the cocktail is finished.
Tiny G and I went to the Larchmont Farmer’s Market yesterday, and got a bunch of beautiful berries and mint. And my husband picked up some Fever Tree bitter lemon at Whole Foods. Then I mixed up a pitcher, and took it across the street and knocked back a glass or too with my neighbor Alyssa. It’s a cocktail that is greatly enhanced by sharing.
Makes one pitcher, or four cocktails
1 cup Pimm’s No. 1
4 6.8 ounce bottles Fever Tree Bitter Lemon
Splash of London Dry gin
Cucumber, peeled and thinly sliced
Strawberries and blueberries
Fill a pitcher with ice. Add Pimm’s, bitter lemon, cucumber, fruit and mint. Stir gently and serve.