English Garden Cocktail (Non-Alcoholic Pimm’s Cup)

Joshua Thomas Gandee
Joshua Thomas Gandee
Joshua Thomas Gandee is a bartender, and creative working in and around the restaurant industry for over a decade. Joshua quit drinking in 2017, and began creating a non-alcoholic culture in his city and beyond through recipes, recommendations, and a penchant for any water that bubbles. Joshua believes a change in mindset, can produce a change in identity and works to be the best version of himself possible while helping to lift the spirits of those around him. Joshua lives in Columbus, Ohio with his wife Laura, and their alliterate pets, Betty and Bernard.
updated Apr 28, 2020
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English Garden Cocktail (Non-Alcoholic Pimm's Cup)

Makes6 drinks

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Cocktails garnished with cucumber and strawberries is sitting on a kitchen counter next to a cutting board filled with mint, strawberries, and cucumber.
Credit: Amelia Rampe

There are three ingredients in my fridge that I can never seem to use up before they go bad: fresh ginger, cucumber, and strawberries. Previously, they’d meet their demise in a “let’s clear the kitchen” smoothie, but that was before I created this no-proof cocktail. Now, they’re often the first things I reach for.

This simple, fruit-forward refresher is inspired by the Pimm’s cup, a quintessential British summer drink. The zing you get from the ginger syrup is softened by fresh and bright cucumber, as well as the sweetness from the strawberry. It’s the perfect way to marry those pesky on-their-way-out ingredients.

Credit: Amelia Rampe

Garnishing Your English Garden Cocktail

This English Garden cocktail is my favorite drink to garnish because the more ornate it becomes, the more delicious it’s going to taste. Are you looking to lean into the fresh garden green and earthiness of this drink? Top it with celery soda. Looking to add an extra hint of spice? Top it with ginger beer. Choose your own adventure!

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English Garden Cocktail (Non-Alcoholic Pimm's Cup)

Makes 6 drinks

Nutritional Info

Ingredients

For the ginger syrup:

  • 1 (2-inch) piece

    fresh ginger

  • 1 cup

    granulated sugar

  • 1/2 cup

    water

For each cocktail:

  • 2

    medium strawberries

  • 1 thin, long strip

    English cucumber

  • 1 round slice

    English cucumber

  • 3/4 ounce

    ginger syrup

  • Celery soda or ginger beer, preferably chilled

  • 1 fresh sprig

    mint

  • Powdered sugar, for dusting

Instructions

  1. Make the ginger syrup: Peel a 2-inch piece ginger, then cut crosswise into 1/4-inch thick pieces. Place in a small saucepan over medium heat and cook until fragrant. Remove from the heat. Add 1 cup granulated sugar and 1/2 cup water, place back over medium heat, and bring to a boil, stirring to dissolve the sugar. Remove from the heat and let cool to room temperature.

  2. Pour the mixture through a fine-mesh strainer set over a bowl. Refrigerate the syrup in bottle or airtight container up to 1 month.

  3. Make the cocktails: For each cocktail, cut 1 strawberry into quarters. Slice the remaining strawberry in half but do not cut through the stem.

  4. Press 1 English cucumber strip against the inside of an old fashioned glass. Add the quartered strawberry, cucumber slice, and 3/4 ounce ginger syrup. Gently muddle into a pulpy consistency. Fill the glass with ice, then top with celery soda or ginger beer. Fit the halved strawberry onto the rim of the glass, then garnish with 1 mint sprig dusted with powdered sugar.

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Beverages
Cocktails
Drinks
nonalcoholic
Vegetables
Ingredient