| Rye Pimm's Cup |
Author: Nicole
Ingredients
- 1-1/4 ounces rye whiskey
- 1 ounce Pimm's No. 1
- 1 ounce freshly squeezed lemon juice (~1 lemon)
- ½ ounce simple syrup (see Notes)
- 3 ounces ginger ale
- Dash of Angostura bitters
- Garnish: lemon wheel and a sprig of fresh mint
Instructions
- In a cocktail shaker filled with ice, combine rye whiskey, Pimm's, lemon juice and simple syrup.
- Shake well and strain into a highball glass filled with fresh ice. Top with ginger ale and add a few dashes of bitters. Stir.
- Garnish with lemon wheel and mint sprig.
Notes
* SIMPLE SYRUP
1 cup (8 ounces) water
1 cup granulated sugar
Bring the water to a simmer in a saucepan set over medium-high heat. Add the sugar and stir until it completely dissolves. Remove the pan from the heat. Set aside to cool to room temperature. Pour the syrup into a clean 1-pint bottle, cap it and refrigerate it until needed. Makes 1½ cups and keeps two months or longer in the refrigerator.
1 cup (8 ounces) water
1 cup granulated sugar
Bring the water to a simmer in a saucepan set over medium-high heat. Add the sugar and stir until it completely dissolves. Remove the pan from the heat. Set aside to cool to room temperature. Pour the syrup into a clean 1-pint bottle, cap it and refrigerate it until needed. Makes 1½ cups and keeps two months or longer in the refrigerator.
Recipe by Riegl Palate at https://www.rieglpalate.com/rye-pimms-cup/