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Prime peach season has arrived in time for the long weekend. This camping- and cottage-friendly cocktail is a go-to when travelling since the peach and cucumber benefit from being prepared the night before – this allows flavours to infuse. This recipe allows you to arrive at your destination ready to stir and serve.

Servings: 8

Ready Time: 10 minutes, plus overnight infusing time

Ingredients

16 oz Pimm’s No. 1

3 peaches

1/2 small English cucumber

3 tbsp freshly squeezed lime juice

1 tsp high-quality balsamic vinegar, such as Aceto Balsamico di Modena (optional)

4 cups chilled ginger ale

Method

Slice and pit peaches. Cut cucumber into rounds. Place both in a large pitcher or jug. Stir in Pimm’s. Cover and refrigerate overnight, allowing flavours to infuse.

Just before serving, stir in ginger ale, lime juice and balsamic, if using. Serve in ice-filled Collins glasses or whatever you have on hand. Garnish with a wheel cucumber and a half a slice of peach, if you like.

Make ahead: Feel free to prepare step 1 the night before heading out of town. The next day, pack it up in a resealable jar and tuck away in the cooler. Also, measure out and store lime and balsamic in a small, resealable jar in the cooler. Just before serving, continue with step 2.