FERN BAR: @Wimbledon Cocktail

One of Fern Bar’s talented bartenders Matt Katzin came up with the recipe for our spring twist on an English classic and THE cocktail of Wimbledon: The Pimm’s Cup. A cup is a traditional category of cocktails based on a freeform combination of mint, citrus, seasonal fruit, a spirit- or wine-based aperitif like vermouth, and a little lemonade or ginger ale.

We thought it would be fun to share the large batch recipe with you—perfect for warm weather gatherings or English tea parties.

@Wimbledon
2 oz. gin infusion*
¾ oz. lemon juice
½ oz. ginger gum syrup**
2 slices cucumber
3 raspberries
2 dashes Angostura Bitters

Shake together and pour into a Collins glass with ice. Garnish with cucumber slices, strawberries or raspberries, a mint top and enjoy!

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*Large-Batch Gin Infusion (makes 50 cocktails)
3 L gin
1½ L vermouth
1½ L Cointreau or curaçao
1 cucumber, sliced
2 cups raspberries
2 cups strawberries
2 sprigs rosemary
1 bunch mint
2 bunches pineapple sage
1 orange, sliced

Pour ingredients together in large container and let infuse for 24 hours.

**Ginger Gum Syrup
2 cups ginger juice
2 cups cane sugar

Bring ingredients to a low boil and take off heat. Add 2-3 tablespoons of xantham gum or until nice and thick.

Looking for more drink recipes to impress your guests? Check out our Grow A Pear Cocktail or our Carrot Ginger Turmeric Shrub for a non-alcoholic treat!