By: Matthew Murphy, Lead Bartender, The Elephant, Baltimore, MD.
- 1 ounce Pimm’s No 1
- 3/4 ounce Amaro Montenegro
- 1/2 ounce London Dry gin
- 1/2 ounce lemon juice
- 2 slices cucumber
- Fever-Tree ginger beer
- Muddle cucumber in a shaker tin, and add all ingredients, except the ginger beer.
- Give it a short shake, then strain into a copper mug, over ice.
- Top off with ginger beer, to fill the mug, and garnish with a cucumber ribbon.
The classic Pimm’s Cup was my inspiration for this cocktail. The addition of cucumber makes it really cool and refreshing, particularly on a balmy Balimore afternoon.