A citrus filled Pimm’s Cup is the ultimate summer cocktail. It’s easy to make, and can be made as a single drink, make ahead or large batch.
It’s almost summer, and it’s almost the weekend. So what does that mean? It’s time for a drink! This week I’m bringing you one of my favorite cocktail recipes, and the first cocktail recipe I’ve ever added to the blog 😮. Trust me, I was very surprised to see that I had never even created a beverage category on my blog when I went to add this recipe. How can I not have ever posted a cocktail recipe?! Well here you go. This one is my favorite: Citrusy Pimm’s Cup Cocktails.
This recipe differs from your typical Pimm’s Cup, which typically feature cucumber. I’ve based my recipe on the Pimm’s Cup made at Bar Tonique in New Orleans. Hubby and I visited the bar in the French Quarter on a vacation almost 3 years ago, and fell in love with their drinks which are all hand crafted with homemade ingredients. Their Pimm’s Cup was a favorite of ours, and I set out to replicate it based on their menu description when I got home.
The recipe features orange, lemon and lime juices. While you can definitely use store-bought bottled juices (I often do), consider how impressed your guest will be if you tell them you hand squeezed the juice yourself. The recipe also calls for demerara simple syrup. Simple syrup is just a sweet syrup made by dissolving sugar into an equal amount of hot water. In this case, demerara, or raw cane sugar is used. The demerara sugar lends a slight molasses flavor, but you can definitely use granulated sugar instead. Make sure you make the simple syrup ahead of time, as it will need to cool.
I’ve provided 3 different methods to making this cocktail. The first is a make ahead method using lemon and lime zest. This method is great for if you know you’ll want a cocktail in a few hours, and it’s a little more flavorful as it allows time for the zest to steep in the juice. The second method is the “I need a drink right now method”. It omits the lemon and lime zest, and allows you to be drinking a delicious cocktail in just minutes. The third method is a large batch. You will need a 2 liter pitcher or bottle for this method. It’s another make ahead method, so that when your guests arrive, all you need to do is pour over ice and top off with club soda. Cheers!
- 6 ounces orange juice from 3 medium navel oranges 3/4 cup
- zest of one lemon optional
- zest of one lime optional
- 1 ounce lemon juice from 1 lemon 2 Tablespoons
- 1 ounce lime juice from 1-2 limes 2 Tablespoons
- 2 ounces demerara syrup 1/4 cup
- 4 ounces Pimm's liqueur 1/4 cup
- club soda (unflavored lemon or lime)
Stir orange juice, lemon zest, lime zest, lemon juice, lime juice, demerara syrup and Pimm's together in a large glass measuring cup. Cover with plastic and refrigerate at least 2 hours, or up to 24 hours. Strain mixture through a fine mesh sieve into two glasses filled with ice. Top with club soda and garnish with extra slices lime or lemon.
Fill a cocktail shaker halfway with ice. Add orange juice, lemon juice, lime juice, demerara syrup and Pimm's (omit lemon and lime zest) and shake well. Pour into two glasses filled with ice. Top with club soda and garnish with extra slices lime or lemon.
Pour 3 cups orange juice, 1/2 cup lemon juice, 1/2 cup lime juice, 1 cup demerara syrup and 2 cups Pimm's to a large pitcher or bottle (recipe makes almost 2 quarts/liters, so choose your container accordingly). Refrigerate at least 2 hours until chilled. Pour into glasses filled with ice leaving about 1/4 of the glass empty. Top with club soda and garnish with extra slices lime or lemon.
Add 1/2 cup water and 1/2 cup demerara sugar (raw cane sugar) to a small saucepan over medium high heat. Stir while bringing to a boil until sugar is dissolved. Remove from heat. Chill before using. Store extra syrup in the refrigerator.