Description
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.
Ingredients
Units
- 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!)
Instructions
- 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!
- Prep Time: 10 minutes