If a Pimm’s Cup and an Arnold Palmer had a love child, it would be this irresistible patio pounder created by Veronica Correa, a San Diego bartender.
“The only added sugar in the cocktail comes from the fresh muddled fruit,” says Correa. “There's no wrong way to do it; you can customize it however you like. I use Earl Grey tea, but you could experiment with fun teas like chamomile or peach.”
- 2 strawberries, halved
- 1 orange wedge
- 1 lemon wedge
- 3 mint sprigs
- 1 1/2 ounces Jägermeister
- 3/4 ounce cold-brew Earl Grey tea, cooled
- 2 ounces ginger beer
- Garnish: strawberry
- Garnish: mint sprig
In a shaker, muddle the strawberries, orange and lemon wedges, and mint sprigs.
Add the Jägermeister and tea with ice and shake until well-chilled.
Strain into a highball glass filled with fresh ice.
Top with ginger beer and stir gently to combine.
Garnish with a strawberry and a mint sprig.