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
Ice
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.
The Charleston native pulls out all the stops for business events as well as when entertaining at home
