PIMM'S FRUIT CUP
This is a party version of the Pimm's Cup (pages 110 to 112), for when you want to give your guests a break during a three-day cricket match marathon. The difference is you have a few more fresh fruits at your disposal. We find it tastes best if in addition to the cucumber and mint you add strawberries, diced apples, and orange half-wheels. Then again, you can experiment for yourself and play with some seasonal fruits. Maybe some pears will give it your special touch; gin and pears mix really well. When preparing the large-batch cocktail, try to press the fruits and herbs very gently. It's essential that you mix the large batch several hours ahead-ideally, the night before your guests arrive. Refrigerate it to let the fruits steep and release their essence into the blend.
Yield makes 2 quarts
Number Of Ingredients 9
Steps:
- Put the mint leaves into a large pitcher or smaller punch bowl and gently tap them with a muddler or small ladle to extract the essence. Add the Pimm's, Cointreau, juice, cucumbers, strawberries, apple, and pear and stir to combine. Cover with a lid or plastic wrap and refrigerate overnight. Just before serving, add large cold ice cubes and the ginger ale. Gently stir and serve in individual cups.
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