She Strengthens

Revamp Your Summer with a Refreshing Virgin Pimm’s Cup

As the sun begins to shine, our thoughts turn to refreshing drinks that quench our thirst and lift our spirits. One classic summer favorite is the Pimm’s Cup, typically made with gin-based Pimm’s No. 1 and ginger or lemon-lime soda. But what about those who prefer a non-alcoholic option? Fear not, dear readers, for we have a solution that’s just as tasty and revitalizing!

The Magic of Infusion

To create a virgin version of this beloved drink, we’ll infuse non-alcoholic red and white wines with citrus and toasted spices to mimic the herbal flavor of gin. This clever trick allows us to replicate the caramel flavors of Pimm’s without the booze. The result is a not-too-sweet mocktail that’s sure to please even the most discerning palates.

What You’ll Need

• Non-alcoholic or dealcoholized wines (available at well-stocked liquor stores or online)
• Juniper berries, allspice berries, anise seeds, coriander seeds, grapefruit, lemon, black tea bag, lemon juice, fresh ginger, brown sugar, ice, English cucumber, and ginger beer

The Recipe

Step 1: Infuse the Wines

For the non-alcoholic red wine infusion:

• Toast juniper berries, allspice berries, anise seeds, and coriander seeds in a small frying pan over medium heat until fragrant (about 3 minutes)
• Remove the mixture to a medium bowl, add grapefruit zest, and stir to combine
• Add the non-alcoholic red wine, cover with plastic wrap, and let it sit at room temperature for 3 hours or refrigerate for up to 1 day

For the non-alcoholic white wine infusion:

• Toast juniper berries, anise seeds, and coriander seeds in a small frying pan over medium heat until fragrant (about 3 minutes)
• Remove the mixture to a medium bowl, add lemon zest, and stir to combine
• Add the non-alcoholic white wine, cover with plastic wrap, and let it sit at room temperature for 3 hours or refrigerate for up to 1 day

Step 2: Assemble the Mocktail

• Place 2 1/2 ounces of the red wine infusion, 1 1/2 ounces of the white wine infusion, a tea bag, lemon juice, ginger, and brown sugar in a cocktail shaker and muddle gently
• Set aside to infuse for 5 minutes
• Fill an 8-ounce glass halfway with ice, coil cucumber strips around the inside top half, and add more ice to fill the glass
• Pour the mocktail through a fine-mesh strainer into the glass, discarding the contents of the strainer
• Top with ginger beer, stir gently, and serve immediately

Tips and Variations

• Refrigerate the remaining wine infusions for up to 1 month
• Experiment with different spices and flavor combinations to create your own unique mocktails
• For a fruity twist, add a splash of juice (such as grapefruit or orange) to the drink

With this refreshing Virgin Pimm’s Cup recipe, you’ll be the life of the party without sacrificing flavor or fun. So go ahead, raise a glass, and toast to a summer of delicious, booze-free drinks!