The official cocktail of Wimbledon, the Pim's Cup has been a British favourite since 1823, when it was invented by Jame's Pim to serve at the his London oyster bar. This thisty quenching cocktail is sure to beat the heat this summer and is a fabulous way to take advantage of the fresh fruits of the season. Think of this cocktail as British Sangria and unleash your inner mixologist as you combine fruits and flavours that you love. We love the spice that the Grizzly Paw Ginger Beer adds to this cocktail and highly suggest you give it a try. Enjoy!
1/2 a small cucumber, sliced thin and cut in half
8 strawberries, sliced thin and quartered
1/2 an orange, sliced thin (if a sweeter cocktail is desired)
1/2 a lemon, sliced thin
1/2 a green apple, sliced thin (optional)
1 quart ice
1 cup (8 ounces) Pimm's No. 1 Cup
3 cups (24 ounces) Grizzly Paw Ginger Beer Soda
Mint sprigs to garnish if desired
Chop fruit and cucumber and layer into pitcher. Muddle gentely together to bring out more of the flavours. Let stand 10 minutes. Add ice to fill 1/2 way up the pitcher. Pour Pim's into pitcher and Ginger Beer soda. Adjust lemon and soda as needed if a sweeter or dryer style of cocktail is desired.
Stir gently with a wooden spoon to combine. Pour into glasses making sure to get fruit and ice in each glass. Garnish with mint, and serve