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Pimm's Melon Punch

April 17, 2013

[Photograph: Wes Rowe]

This recipe from John McCarthy of the Greenwich Project (see our First Look here) brings out the spicy side of Pimm's with a cardamom syrup. Instead of the traditional cucumber you often see with Pimm's, this drink is made with fresh honeydew juice.

Note: Honeydew juice can be extracted in a juicer, but a juicer is not required. Simply muddle a cup of ripe chunks of honeydew until broken down, and fine-strain juice.

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Special equipment: muddler, cocktail shaker and strainer


serves makes 1 cocktail, active time 15 minutes, total time 2 hours

  • For the Cardamom Syrup:
  • 1/2 cup water
  • 1/2 cup sugar
  • 1/2 ounce green cardamom pods
  • For the Cocktail:
  • 1/2 ounce Cardamom Syrup
  • 1/4 ounce freshly squeezed lemon juice from 1 lemon
  • 1 1/2 ounces honeydew juice (see note above)
  • 1 1/2 ounces Pimm's No. 1
  • Splash ginger ale
  • Garnish: lemon slice and melon ball (optional)


  1. For the Cardamom Syrup: Pulse cardamom pods in a spice grinder or small food processor until broken into chunks, about 30 seconds. Combine water and cardamom in a small pot and bring to a boil. Remove from heat and let cardamom steep for 10 minutes. Add sugar and stir until completely dissolved. Let steep at room temperature, 2 hours, then fine strain. Syrup can be kept in refrigerator up to 1 week.

  2. For the Cocktail: Combine syrup, lemon juice, honeydew juice, and Pimm's in a cocktail shaker. Fill with ice. Shake until well chilled, about 15 seconds. Strain into an ice-filled Collins glass. Top with ginger ale and serve, garnished with lemon slice and melon ball if desired.

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