Margo’s end of summer cocktail | Something New For Dinner
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Margo’s end of summer cocktail

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Celebrate or grieve the end of summer

August and September are the hottest days of summer in Southern California. September is often the hottest month of the year. Mentally, summer is over and fall has started, but the thermometer is still screaming summer. Something cool, refreshing, fruity, but not sweet is in order to celebrate the changing of the seasons before the cool sets in. My daughter Margo, recently whipped up a big batch of this refreshing cocktail for a family gathering. The recipe was published in Tom Sandham's World's Best Cocktails, under the name Croquet Club Cobbler and was originally developed by Erik Lorincz, an award-winning British bartender.

Pimm's cup variation

This cocktail is essentially a Pimm's cup variation. A little pineapple juice, a splash of fino dry sherry and a little St. Germain give it a tasty twist.

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It's all in the ice

Ice is essential to a great cocktail. For this cocktail, we serve it with one single large sphere of ice. I found a marvelous tool for making ice spheres, the Tovolo ice sphere mold. I highly recommend them. I own two. I make a couple cubes a day and store them in a ziplock bag in the freezer, until I have enough for a party. Sometimes it is a party of two - for my husband and I, and other times it is for a small crowd. The ice spheres look beautiful and keep your cocktail chilled without diluting your drink.


Margo’s end of summer cocktail

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A Pimm’s cup variation to celebrate the end of summer. Gin, fino dry sherry, pineapple, St. Germaine and lemon juice combine to make a refreshing, but not too sweet cocktail loaded with berries and cucumber slices.


  • 9 ounce Hendrick’s gin
  • 2 ounces Fino dry sherry
  • 3 ounces St.-Germain elderflower liqueur
  • 6 ounces pineapple juice
  • 5 ounces fresh lemon juice
  • 4 T superfine sugar
  • 6 ice spheres
  • 1 large cucumber, sliced into thin strips with a carrot peeler
  • 1 cup assorted berries


  1. Stir first 6 ingredients into a pitcher, stirring well to dissolve sugar. Put one ice sphere into each of 6 glasses. Pour gin mixture over ice and garnish with cucumbers and berries.





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