Murphy over at SF’s Thermidor made this for us during their happy hour. We noticed immediately that this drink was different from your standard Pimm’s cup - it was more herbaceous and complex. We paid attention when he mixed up my second one, and noticed that he used celery bitters and ginger beer. We’ll be making my Pimm’s cup cocktails this way going forward.
|Combine the gin, pimm’s, lemon, and celery bitters into the cocktail shaker with ice. Shake, then stir in half of the ginger beer. |
|Double strain into serving glass with ice and top with additional ginger beer. Garnish with cucumber and enjoy!|