With early Spring in the central coast of California comes the storybook tale of Pixie season. If you aren’t familiar, Pixies are juicy, sweet tangerines that grow like wildflowers in the sheltered and bountiful mountainous region of Ojai (Oh, Hi) California. Pixies are near and dear to the hearts of central coasties as they mark the transition from long, dark days into sun soaked afternoons and citrus toned sunsets. It’s no wonder that the whimsical town of Ojai devotes all of April to celebrating Pixie Tangerine Month…
Coming out of winter I’ve been seeking inspiration in new forms. My 2017 goal is to connect and build community with more creative folks. These are people who brought warm rays of sunshine to my dark winter days through colorful photos on IG, inventive recipes, and just plain ol’ good energy. I’ve been conscientiously venturing out of my bear cave and reaching out to folks who I feel I align with in some way. I extended a coffee invite to a local food photographer whose work I’d admired through my IG colored glasses for months. When we met up at our mutually-favored Santa Barbara coffee shop, Handlebar, we hit it off and nerded out over food, photography and a shared affinity for the PNW.
Silas, aka @fullframefoodie on IG, surprised me with his humble talent and down to earth nature. After chatting for bit, we decided to combine efforts and see what we could come up with. Our first project turned out to be as tasty as it was fun to scheme up.
This Pixie Pimm’s Cup is a central California coastal twist on the classic British Pimm’s Cup, famous for it’s popularity at Wimbledon. With the gently sweet and citrusy base of fresh squeezed Pixie Tangerines, this herbal tall boy is an even zestier version of the original. The brightness of the tangerine is cooled by the cucumber and balances the herbal notes inherent in the liqueur. We gave the Pixie Pimm’s Cup an effervescent buzz by incorporating bubbly ginger beer and splash of sparkling Prosecco. The combo of fresh produce, herbaceous Pimm’s, and a sparkly hit make this Pixie Pimm’s Cup an instant refresher, just in time for Ojai Pixie Month.
While Instagram likes and follows can be momentarily rewarding, nothing compares to meeting face to face and toasting, in real life, with tall collins glasses filled to the brim with refreshing Pixie Pimm’s Cups. Cheers to new drinks and new friends!
The Pixie Pimm's Cup is a central California coastal twist on the classic British Pimm's Cup. with the gently sweet & citrusy base of fresh squeezed Pixie Tangerines and a sparkling splash of Prosecco this herbal tall boy is an even zestier version of the original.
- 1 1/2 cups Pimm's No. 1
- 4 whole Pixie tangerines *other tangerine varietals are fine too
- 3 whole Persian cucumbers
- 2 whole limes
- 1/2 cup fresh mint leaves
- 1 cup chilled ginger ale or ginger beer
- 1 cup chilled prosecco *Champagne is fine too
- 3 cups crushed or pellet ice *you can get pellet ice at Coffee Bean & Tea Leaf or by the bag at Sonic!
Halve 3 of the Pixies and 1 lime, then squeeze the juice into a large pitcher. Slice the remaining tangerine and lime into wheels and set aside for garnish.
Slice the cucumbers into long ribbons and add to the pitcher, reserving at least 4 ribbons as garnish.
Add the fresh mint leaves to the pitcher.
Pour the Pimm's directly over the produce and gently muddle the mixture together.
Refrigerate the mixture for about an hour to allow the flavors to steep together and chill.
Fill collins glasses with crushed ice and pour over with the Pimm's juice mixture, until about halfway full. Then top each glass with about 1/4 cup each of ginger beer and prosecco.
Garnish as desired and serve to friends on a sunny afternoon!