Pimm’s Cup is an aperitif that steals the spotlight because of its unique flavor and easy drinkability, says Randle Browning of Waco, Texas. In this version, Ruby Red grapefruit brings a taste of Texas to the refreshing cocktail. An aperitif has very little alcohol, unlike a highball or even a glass of wine. It refreshes guests without all the buzz. It’s a thoughtful drink for designated drivers or parents with kids in tow. It’s also a nice alternative during hot weather, when strong drinks might “over-refresh” thirsty guests.

TEXAS RUBY RED GRAPEFRUIT PIMM’S CUP

8 fresh mint leaves, julienned

¼ cup thinly sliced cucumber

2 cups fresh red grapefruit juice, strained (such as Rio-star or Ruby Sweet, varieties that are grown in south Texas)

1 cup Pimm’s No. 1

2 tablespoons Simple Syrup (see the Simple Syrup in the Peach Mango Sangria on page 7)

1 ½ cups ginger ale or mild ginger beer

4 lemon wedges

1 small cucumber, peeled and cut into 4 spears

4 thin slices lemon

Combine the mint and sliced cucumber in a pitcher and muddle with a wooden spoon. Add the grapefruit juice, Pimm’s No. 1, and Simple Syrup. Divide the mixture among four tall glasses, about 6 ounces per glass. Add ice. Pour about 3 ounces of ginger ale into each glass. Finish each drink with a squeezed lemon wedge and stir gently with a straw. Garnish the glasses with cucumber spears and lemon slices. Serve immediately.

Makes 4 servings

Note: The herbal flavor of Pimm’s lends itself to other fresh herbs. Try adding rosemary, basil, or lemongrass to mix things up.