The City Magazine Since 1975

Justin Edgar’s Strawberry Pimm’s Cup

July 2017
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Note: “If you’re entertaining a crowd, batch the first six ingredients into large pitchers and chill in the refrigerator. Pour over strawberry ice cubes and top with ginger ale.”

2 oz. Pimm’s No. 1
1 lemon wedge
1 lime wedge
1 orange wedge
2 cucumber wheels
4 mint leaves
4 oz. ginger ale
4 strawberry cubes (recipe follows)
Fresh mint, for garnish

For the strawberry ice cubes: 

1 pint ripe strawberries, rinsed and stems removed
1 cup water


Place first six ingredients in a cocktail shaker and mash with a muddler. Add a scoop of ice and shake vigorously. Strain cocktail into a Collins glass lined with sliced fruit (lemon, lime, orange). Add strawberry cubes and top with ginger ale. Garnish with fresh mint.

For the strawberry ice cubes: (Yields 15 1.25-inch cubes)

Place berries in a blender and add water. Blend until smooth. Using a chinois or fine mesh strainer, strain liquid into a measuring cup to remove seeds and pulp. Pour the juice into ice molds and freeze.