1½ oz Pimm’s No. 1 liqueur

1 oz spring strawberry shrub

½ oz Solerno blood orange liqueur or other orange liqueur

3-4 oz ginger ale, to taste

2 strawberries, quartered

2 cucumber slices, plus additional slices or spears for garnish

6 mint leaves, plus one mint sprig for garnish

2-3 lemon wheels

1 sprig tarragon

1. Fill a cocktail glass with ice and set aside.

2. In a mixing tin, gently muddle the cucumber slices and mint leaves, expressing the cucumber juice.

3. Fill the tin with ice, Pimm’s No. 1 liqueur, spring strawberry shrub, and
blood orange liqueur.

4. Cover and shake vigorously for about 10 seconds, then strain into the prepped glass.

5. Garnish with the quartered strawberries, cucumber slices or spears, mint sprig,
lemon wheels, and tarragon sprig.

6. Finish with 3-4 ounces of ginger ale.

Notes

•This recipe yields one cocktail.

•Look for a zesty ginger ale that packs a spicy bite, avoiding an overly sugary style. I really like Q Drink’s Ginger Ale for this reason.

Spring Strawberry Shrub

By Jayme Henderson of Holly and Flora

1½ cups strawberries or

other in-season berries

Zest of 2 lemons

1 cup cane sugar

1 cup apple cider vinegar

1. In a medium-sized bowl, muddle the strawberries, along with the lemon zest and cane sugar, being sure to crush the berries and express as much of the juice as you can.

2. Cover and store in the refrigerator for 24 hours, stirring the mixture occasionally.

3. Pour the mixture through a chinois or fine-mesh strainer into a small bowl, pressing the berries to squeeze out as much liquid as possible. Discard the solids, or put
aside (see Notes).

4. Add the apple cider vinegar to the strawberry mixture, whisking until any undissolved sugar is incorporated.

5. Pour the vinegar mixture into a clean mason jar, cover with a lid, and store in the refrigerator for a week, so that the flavors integrate. If you think about it, shake the mixture occasionally.

Notes

• Compost the strawberry solids, use them as a topping for a small tart or a delicious addition to yogurt and granola, or feed them to the chickens.

• If you have a lot of mint at your fingertips, add and gently muddle a few leaves to the mixture of strawberries, zest, and sugar.

Strawberry Pimm’s Cup Cocktail