Use the Queen’s Birthday Long Weekend as an excuse to whip up some Zingy Pimms Cocktails! In our recipe we have turned this quintessential British Summer cocktail on it’s head with the not-so-traditional addition of Pink Peppercorns. We have also incorporated Elderflower Concentrate into our Zingy Pimms Cocktail. Ashbolt Elderflower Concentrate is 100% natural and proudly made in Australia. The Elderflower Concentrate adds a crisp, floral taste to our zingy cocktails – a flavour we think Queen Lizzie would approve of.
Zingy Pimms Cocktail Recipe
Chill four glasses in your fridge or freezer for a minimum of 30 minutes.
Just before serving, use a mortar and pestle to lightly crush the pink peppercorns*, then set aside. If you don’t have a mortar and pestle then crush the peppercorns with the underside of a heavy-based mug or saucepan.
Remove the glasses from the fridge or freezer and put at least 2 large handfuls of ice into each one.
Put a generous tablespoon of both the Pimms and the Ashbolt Elderflower Concentrate* into each glass.
Top each glass with 1/2 cup of soda water (use lemonade if you prefer sweet cocktails) and a pinch of the crushed peppercorns, then stir to combine.
Remove the stems then thinly slice the strawberries. Carefully place the strawberry slices into the cocktails so that the flesh of the berries are beautifully exposed and pressing up against the edge of the glasses, then serve.
*Available for purchase from the Essential Ingredient Newcastle.
Did you know?
Believe it or not, pink peppercorns are actually a fruit of the Peruvian pepper plant! The Essential Ingredient Pink Peppercorns are carefully prepared to retain the unique, vibrant pink colour of their skins. Pink Peppercorns pair wonderfully with fish, work beautifully in cream sauces and are delicious used sparingly over fruit salads.