If it were possible to distill all of the flavors of summer into a highball glass, we’re pretty sure it would taste something like this delicious Acapulco Cup, crafted by Gabriel Cabrera of The Artful Desperado. A seasonal twist on the classic Pimm’s cup, this cocktail’s combination of watermelon, cucumber, mint, and basil makes for a refreshing—and irresistible—summer treat!
“This version of the Pimm’s Cup is super fragrant and refreshing. Perfect for a dinner party and beautiful when served in large quantities—like in a jug (ummm… yes please!).” — Gabriel Cabrera
1 ½ oz Pimm’s No. 1
1 oz cucumber juice*
1 oz simple syrup*
½ oz freshly squeezed lime juice
Bunch of basil and mint
Watermelon, cut in small cubes
1. In a tall glass, add some ice, a few watermelon cubes and a couple slices of cucumber (fill just half the glass).
2. Add the Pimm’s, cucumber juice, simple syrup, and lime juice. Stir with a bar spoon for 10 seconds.
3. Top with more cucumber, ice, and watermelon, and a splash of club soda. Garnish with a nice bunch of mint and a basil leaf.
* Cucumber juice: Juice 1 long cucumber in a juicer or place 1 long cucumber (seeded) + 1 cup of water in a blender, blend for a few minutes, then let is sit for 1 minute. Strain and use liquid for the cocktail.
** Simple syrup: Place 1 cup of water and 1 cup of sugar in a pot over medium heat. Simmer until sugar dissolves and mix becomes syrupy, about 10 minutes. Remove from heat and cool.