Best Sherry Pimms Cup Recipes

Pimm's Cup image

Provided by Kardea Brown

Time 5m

Yield 1 serving

Number Of Ingredients 7

1/4 cup Pimm's No. 1
1/4 cup cold lemonade
1/2 cup cold ginger ale
2 or 3 very thin slices of cucumber
1 strawberry, halved lengthwise
1 orange slice
1 mint sprig

Steps:

Add the Pimm's to a large iced tea glass filled with ice. Stir in the lemonade and top with the ginger ale. Skewer the cucumber slices and strawberry halves, alternating them as you like. Garnish the drink with the skewer, the orange slice, and the mint.

Sherry Pimm's Cup image

Provided by Mary Frances Heck

Yield Makes 1 serving

Number Of Ingredients 9

1"-thick unpeeled cucumber slice
1 tablespoon fresh lemon juice
1 teaspoon sugar
2 ounces Pimm's No. 1
1 ounce club soda
1/2 ounce Amontillado Sherry
1 cucumber spear
Mint sprigs
1 lime wedge

Steps:

Gently muddle a 1"-thick unpeeled cucumber slice, 1 tablespoon fresh lemon juice, and 1 teaspoon sugar in a cocktail shaker to release juice. Add 2 ounces Pimm's No. 1 and fill with ice. Cover; shake until outside of shaker is frosty, about 30 seconds. Strain into a large goblet filled with fresh ice. Top with 1 ounce club soda and 1/2 ounce Amontillado Sherry. Garnish with a cucumber spear, mint sprigs, and a lime wedge.

Pimm's Cup image

Provided by Valerie Bertinelli

Categories beverage

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 10

1 1/2 cups strawberries, hulled and halved
1 cup thinly sliced Persian cucumbers (about 2 cucumbers)
1/2 cup fresh mint leaves
1 lemon, sliced into 1/4-inch rounds, plus 1/2 cup lemon juice
1 lime, sliced into 1/4-inch rounds
1 orange, sliced into 1/4-inch rounds
3 cups dry prosecco (about 1 bottle)
2 cups Pimm's
1 cup Simple Syrup, recipe follows
1 cup sugar

Steps:

To a large pitcher, add the strawberries, cucumbers, mint and lemon, lime and orange slices. Pour in the prosecco, Pimm's, Simple Syrup and lemon juice and stir to combine. Let stand at least 30 minutes for the fruit to impart its flavor to the drink.
Stir in some ice to chill down the cocktail, then serve in glasses over ice, adding some fruit and cucumber to each glass.
Combine the sugar and 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from the heat and let cool completely. Keep covered in the refrigerator up to 1 month.