Making a Pimm’s Cup usually involves gin, Pimm’s No. 1, and ginger or lemon-lime soda. To make a virgin version, start by infusing nonalcoholic red and white wines with citrus and toasted spices to mimic the herbal flavor of gin, then muddle with black tea and brown sugar to replicate the caramel flavors of Pimm’s. Add some lemon juice, fresh ginger, ginger beer, and a hint of cucumber, and you have a not-too-sweet mocktail that can hold its own against the boozy original.
What to buy: Nonalcoholic or dealcoholized wines are produced by removing the alcohol from fermented grape juice, but they do contain a minuscule percentage of alcohol. They can be found at well-stocked liquor stores or online.
Game plan: This recipe makes 2 cups each of the nonalcoholic red and white wine infusions, which is enough to make about 6 Virgin Pimm’s Cups. The infusions can be refrigerated in covered containers for up to 1 month.
Also, this recipe calls for the use of juniper berries, which pregnant women should avoid.
For the nonalcoholic white wine infusion:
For the drink: