Pimm Daddy Recipe

By
Maggie Hoffman
Maggie Hoffman is a contributing writer at Serious Eats.
Maggie Hoffman
Maggie Hoffman is a longtime food and drink expert whose recipes and cocktail-making tips can be found on her newsletters What to Drink and The Dinner Plan. She is the author of  The One-Bottle Cocktail and Batch Cocktails, both published by Ten Speed Press.
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Updated August 30, 2018
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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.

Recipe Details

Pimm Daddy Recipe

Active 5 mins
Total 5 mins
Serves 1 serving

Ingredients

  • 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)

Directions

  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.

Special equipment

cocktail shaker and strainer, muddler

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