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magazine pimms cup cocktails
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This simple, low-alcohol summertime cocktail only needs two ingredients: fragrant Pimm’s liqueur and some ginger ale or ginger beer.
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What do you get when you combine a Pimm’s cup and a shandy? The ultimate easy-drinking refresher.
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Who says that Pimm's is just for Pimm's Cups? Add Champagne, and it becomes an especially refreshing punch. Pimm's was created in the 1840s by an English oyster bar owner, and it became one of the most popular beverages in England. The exact recipe is a secret, but we do know that it is a gin-based liqueur flavored with spices and fruit. It is generally consumed in the Pimm's Cup with ginger ale and a fancy fruit garnish. This party punch takes it one step farther, letting it macerate with fruit and then adding Champagne rather than soda.
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Edgier than a classic Pimm’s Cup, this cocktail works well across many seasons.
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This riff on the martini has a touch of pear and cardamom. It’s the ideal make-ahead batched cocktail for your next gathering.
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Like an espresso martini frappé, make-ahead piña coladas, and a spicy mango margarita.
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Serving delicious drinks at large parties is a hard task without a full bar of mixologists, right? NO! Let me introduce Mr. Punch. He is a big bowl of cocktail normally containing fruit, alcohol, and a mixer. Of course, I like to use British flavors, but you can tailor this to your taste. My biggest tips: Use lemon to preserve freshness and use homemade mixers, such as iced tea, to keep costs down. All that's left is to hold your teacup up and make a toast to all those present, to your loved ones and, of course, to THE QUEEN!
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These 11 coffee cocktails are guaranteed to keep your party grooving.
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This cocktail is a refreshing, slightly bitter spin on the Pimm’s Cup, thanks to the addition of Cynar, a vegetal Italian liqueur.
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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.
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Lillet softens the punch of the other spirits in this entry-level martini. Play with the ratios and add a splash more of Lillet if you prefer.
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To make this pretty pink drink, remember this mnemonic device: Very Cute Little Cocktail. That’s V for vodka, C for Cointreau, L for lime, and another C for cranberry.
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From a kombucha spritz to a fruity slushy.
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Rum punch, a big batch of rosé-Aperol spritzes, and more big batch cocktails.
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Since you’re already taking a couple of days to make punch, might as well make fancy ice. Try freezing water in balloons. Run the frozen ovals under cold water until they just fit inside your glasses.
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This minty fino sherry punch is cooling and light, served by the pitcher. Float some cucumber slices in each glass, spa-water style.
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Master the classic highball cocktail using these 11 easy, refreshing recipes.
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The Gunshop Fizz gets its bang from two ounces, not dashes, of Peychaud’s bitters.
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At the bar, we have giant ice molds to make the ice cubes that keep this punch cold, but when I do it at home, a Tupperware container works just as well. Fill a 1-quart to 2-quart container with hot water (which freezes into clearer ice) and stick it in the freezer twenty-four hours before the party. Then add the giant cube to your punch bowl right before the guests arrive; it keeps everything cold and looks beautiful.
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