How to make a classic Pimm’s and drinks with a twist

Method:

Simply mix the ingredients together, saving some of the mint to use as a garnish.

Pimm’s Spritz Soda

Ingredients:

• 2oz Pimm’s No.1
• 3oz Prosecco
• Splash of ginger ale
• Mint leaves to garnish
• Ice

Method:

Pour Pimms and Prosecco into a rock glass filled with ice, top with ginger ale and stir to combine.

Garnish with a mint sprig, feel free to add some chopped fruit, and enjoy.

Pimm’s No.1 Spritz

Ingredients:

• Wine glass filled with ice
• 50ml Pimm’S No.1
• 75ml lemonade
• 25ml sparkling wine
• Sliced cucumber
• Mint

Method:

Another recipe from the Pimm’s website, this is very similar to your classic Pimm’s but with a bit of sparkling wine added to the mix.

Mix all the ingredients together, saving some mint and cucumber to use as a garnish.

The Great British Summer Unlocktail

Ingredients:

• 60ml KEEPR’s Classic Dry Gin with Honey
• 20ml Honey Rose Syrup (recipe below)
• 10ml XecoWines Fino Sherry
• 10m Londinio Rosé Vermouth
• 10ml Luxardo Bianco Bitter
• 20ml fresh squeezed lemon juice
• 3 fresh hulled British strawberries
• 6-8 basil leaves, with more basil to garnish
• 1 dash MsBettersBitters Black Pepper Cardamom Bitters
• 1 dash aromatic bitters
• Bee pollen
• A rose

Method:

Add lemon juice and strawberries into a shaker, muddle the strawberries till smooth, then add basil leaves gently muddle/bruise.

Add the rest of the ingredients, stir well, and leave for five mins to infuse.

Shake with ice, double-strain to remove ice and basil leaves, then shake hard again, strain into a chilled coupe.

Before you pour, coat the rim of the glass with the bee pollen.

Use a rose and more basic to garnish.

How to make the honey rose syrup

Ingredients:

• 300ml Pimm’s       
• 60ml KEEPR’s Wildflower Honey
• 80ml caster sugar
• 5ml rose Water
• 2 tbsp orange Juice

Method:

Mix all the ingredients except for the rose water and the honey over a low heat, stirring until the sugar has dissolved. Increase the heat and bring to the boil.

Boil for 15 minutes, stirring occasionally, until syrupy and reduced by half, then reduce to a simmer for 5 mins and stir in half the honey.

Remove from the heat, allow to cool for 5 mins and stir in other half of honey and rose water. Leave the syrup to fully cool, and store it in a jar in the fridge.