serves 8
1/2 cup granulated sugar
1 Tbsp. packed grated lemon zest plus 1/2 cup fresh juice (from 3 lemons)
2 cups (16 oz.) Pimm’s No. 1
8 oz ginger beer (such as Fever-Tree)
2 cups ice cubes, plus more for glasses
Lemon wheels and mint sprigs, for garnish
Make lemon simple syrup:
Stir together sugar, lemon zest, and lemon juice in a small saucepan. Bring to a simmer over medium, stirring often, just until sugar is dissolved, about 4 minutes. Remove lemon syrup from heat; let cool completely, about 15 minutes. Pour through a fine mesh strainer into a small bowl.
Mix cocktail and garnish:
Pour Pimm’s, ginger beer, and the lemon syrup into a pitcher; add
ice and stir until cocktail is chilled, about 15 seconds. Pour cocktail into 8 ice-filled rocks glasses. Garnish with lemon wheels and mint.
Make-Ahead Instructions
The lemon syrup can be made up to 1 week ahead; cool completely, and store in an airtight container in the refrigerator. Pre-measure the Pimm’s and lemon syrup up to 1 day ahead, store in an airtight container in the refrigerator; add ice and ginger beer just before serving.