This recipe from John McCarthy of the Greenwich Project (see our First Look here) brings out the spicy side of Pimm's with a cardamom syrup. Instead of the traditional cucumber you often see with Pimm's, this drink is made with fresh honeydew juice.
Note: Honeydew juice can be extracted in a juicer, but a juicer is not required. Simply muddle a cup of ripe chunks of honeydew until broken down, and fine-strain juice.
- For the Cardamom Syrup:
- 1/2 cup water
- 1/2 cup sugar
- 1/2 ounce green cardamom pods
- For the Cocktail:
- 1/2 ounce Cardamom Syrup
- 1/4 ounce freshly squeezed lemon juice from 1 lemon
- 1 1/2 ounces honeydew juice (see note)
- 1 1/2 ounces Pimm's No. 1
- Splash ginger ale
- Garnish: lemon slice and melon ball (optional)
For the Cardamom Syrup: Pulse cardamom pods in a spice grinder or small food processor until broken into chunks, about 30 seconds. Combine water and cardamom in a small pot and bring to a boil. Remove from heat and let cardamom steep for 10 minutes. Add sugar and stir until completely dissolved. Let steep at room temperature, 2 hours, then fine strain. Syrup can be kept in refrigerator up to 1 week.
For the Cocktail: Combine syrup, lemon juice, honeydew juice, and Pimm's in a cocktail shaker. Fill with ice. Shake until well chilled, about 15 seconds. Strain into an ice-filled Collins glass. Top with ginger ale and serve, garnished with lemon slice and melon ball if desired.
muddler, cocktail shaker and strainer