This is a party version of the Pimm’s Cup (pages 110 to 112), for when you want to give your guests a break during a three-day cricket match marathon. The difference is you have a few more fresh fruits at your disposal. We find it tastes best if in addition to the cucumber and mint you add strawberries, diced apples, and orange half-wheels. Then again, you can experiment for yourself and play with some seasonal fruits. Maybe some pears will give it your special touch; gin and pears mix really well. When preparing the large-batch cocktail, try to press the fruits and herbs very gently. It’s essential that you mix the large batch several hours ahead—ideally, the night before your guests arrive. Refrigerate it to let the fruits steep and release their essence into the blend.

Ingredients

　　35 fresh mint leaves

　　2 cups Pimm’s No. 1 cup

　　3/4 cup Cointreau

　　3/4 cup freshly squeezed lime juice

　　20 thin cucumber wheels

　　10 strawberries cut into quarters

　　1/2 apple cut into thin slices (optional)

　　1/2 Bartlett pear, cut into thin slices (optional)

　　2 cups ginger ale

　　Put the mint leaves into a large pitcher or smaller punch bowl and gently tap them with a muddler or small ladle to extract the essence. Add the Pimm’s, Cointreau, juice, cucumbers, strawberries, apple, and pear and stir to combine. Cover with a lid or plastic wrap and refrigerate overnight. Just before serving, add large cold ice cubes and the ginger ale. Gently stir and serve in individual cups.

　　Reprinted with permission from Speakeasy: The Employees Only Guide to Classic Cocktails Reimagined by Jason Kosmas and Dushan Zaric, © 2010 Ten Speed Press. Buy the full book from Amazon or Bookshop.