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Pimm Daddy

April 17, 2013

[Photograph: Wes Rowe]

This rye-based Pimm's cocktail was created by Taylor Bense of The Post Office in Williamsburg, Brooklyn. We added a touch more lemon to our taste. Muddled cucumber adds a lovely freshness to the drink.

Note: To make simple syrup, combine 1 cup water with 1 cup sugar in a small saucepan and heat over medium heat, stirring constantly, until sugar is dissolved. Cool before using. Simple syrup will keep in a sealed container in the refrigerator for up to 5 days.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Special equipment: cocktail shaker and strainer, muddler

Ingredients

serves makes 1 cocktail, active time 5 minutes, total time 5 minutes

  • 2 half-inch slices peeled fresh cucumber
  • 1/2 ounce simple syrup
  • 3/4 ounce freshly squeezed lemon juice from 1 lemon
  • 3/4 ounce Pimm's No. 1
  • 2 ounces Rittenhouse Rye
  • Garnish: cucumber ribbon (optional)

Procedures

  1. In a cocktail shaker, muddle cucumber rounds in simple syrup until mixture is an even paste. Add lemon, Pimm's, and rye, and fill shaker with ice. Shake until well chilled, about 20 seconds. Strain into ice-filled rocks glass. Garnish with cucumber ribbon if desired.

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