Pimm’s No. 1 is a lower-alcohol, gin-based liqueur with herbal, bitter and spiced citrus notes. It was invented in the 1800s by James Pimm in London as a digestif meant to be paired with his oyster house’s shellfish offerings. Pimm’s Cup is a wonderfully refreshing summertime cocktail – there’s good reason it is the unofficial summertime drink of Wimbledon. This version adds some fresh muddled cucumber to complement the botanical notes. If you don’t have a muddling tool, the end of a wooden spoon will work just fine.
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Ingredients
2oz. Pimm’s No. 1
1/4” peeled cucumber wheel
3/4oz. simple syrup
1oz. fresh lemon juice
3oz. Club soda
Ice
Mint sprig, basil sprig and/or strawberry for garnish
Instructions
1. Add ice to a Collins or Highball glass to about ¾ full.
2. Place the cucumber wheel and simple syrup into a shaker and muddle (lightly mash).
3. Add ice, Pimm’s No. 1, and lemon juice to shaker and shake to mix.
4. Strain liquid into the iced glass.
5. Top with Club soda and give a quick stir to combine.
6. Garnish & serve.
Tip: Looking for a simpler version? Substitute ginger ale, Sprite, 7-Up or other clear citrus soda for the lemon juice, club soda and simple syrup. No shaker needed for this one – just muddle the cucumber in the bottom of the glass, add the ice, Pimm’s and soda, garnish and enjoy.
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Harvest Blossoms
1. Pluck Them
This is the simplest part. Pinch the base of the squash blossom and pluck it straight from it's stem. It's also worth giving the blossom a cool rinse in the sink and patting them dry before cooking. The same picking and cooking methods can be used for all kinds of squash blossoms. Pumpkin blossoms are especially versatile because they are large and the petals are thick enough to withstand some cooking.
2. Choose a Cooking Method
RAW
Pumpkin blossoms and other squash blossoms can be eaten as they are, especially perfect atop a fall green salad.
FRIED
Fried squash blossoms are surprising light and fresh tasting, especially when made in a tempura batter, which is perfect for quick frying that will not overcook the squash blossom on the inside. Try out this Pumpkin Flower Tempura Recipe from Chef DePaprika for a fast and genuinely traditional tempura frying technique.
STUFFED
Pumpkin blossoms can be quite large, certainly larger than other squash blossoms like zucchini, so they are perfect for stuffing. There are lots of great ideas for stuffing, even including Thai Pork-Stuffed Squash Blossoms, but our favorite fall recipe is the Market Stuffed Squash Blossoms from A Spicy Perspective, stuffed with goat cheese and dried cherries. It's the kind of plate that would feel right at home on a Thanksgiving spread.
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